Ingredients
FOR TABBOULEH
1 1/4 c. coarse bulgur (cracked wheat; 7 oz.)
1 lg. Belgian endive (5 to 6 oz.), halved lengthwise, cored, and coarsely chopped
1 med. fennel bulb, stalks discarded and bulb quartered lengthwise, cored, and coarsely chopped
1 1/2 c. cauliflower florets (no larger than 1/2" in diameter; 6 oz. total)
6 tblsp. coarsely chopped fresh flat-leaf parsley
3 tblsp. coarsely chopped fresh mint
3 tblsp. coarsely chopped walnuts
Seeds from 1 lg. pomegranate (about 1 1/3 c.), bitter white membranes discarded
1/2 tsp. fine sea salt
1/4 tsp. black pepper
FOR DRESSING
1 garlic clove, minced
1/4 tsp. cinnamon
3 tblsp. pomegranate molasses
1 tblsp. water
1/4 tsp. fine sea salt
Pinch of black pepper
6 tblsp. extra virgin olive oil
1/2 tsp. sugar (optional)
Preparation
PREPARE SALAD Cover bulgur w/ warm water by 2" in a bowl and soak 10 minutes. Drain well in a sieve, then transfer to a large bow and stir in endive, fennel, cauliflower, parsley, mint, walnuts, and pomegranate seeds until combined.
MAKE DRESSING Stir together garlic, cinnamon, molasses, water, sea salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. (Dressing will be very tart; add sugar to sweeten if desired.)
FINISH SALAD Just before serving, toss tabbouleh w/ dressing, sea salt, and pepper.
Note: Tabbouleh, w/o herbs and dressing, can be prepared 4 hours ahead and kept at room temperature. Dressing can also be made 4 hours ahead and kept at room temperature. Just before serving, toss tabbouleh w/ herbs and dressing.
