Wild Herb Salad With Bulgur and Baked Camembert
Until yesterday, we wouldn’t have the idea to eat bulgur. Honestly not in a lifetime we want to try it… It sounds somewhat too healthy and even more it does not look very appetizing. But after we got a sample of bulgur and the hunger was great, nevertheless – we decided to be brave and try out bulgur! We did not have to think much longer that we want to combine it with fresh wild herbs and camembert, topped with fruity lingonberries … And the result was absolutely fabulous…!
Wild Herb Salad With Baked Camembert
- 2 ea Camembert
- 4 oz wheat bulgur
- 1 cucumber
- 1 shallot
- 1 lemon
- wild herbs like 1 bunch of wild garlic, parsley, chives, sorrel, dandelion leaves, watercress, minze
- wild lingonberry jam
- olive oil
Preheat the oven to 300°F for the Camembert.
Heat up in a large pot 1 tbsp of olive oil and roast the bulgur about 1 - 2 minutes.
Then stir 1/2 cup of hot water, add a little bit salt and boil at the lowest level approx. 10 minutes. Take the pot from the stove and let it soak for about 5 minutes.
In the meantime rinse and drain the wild herbs.
Cut the cucumber in half (if you do not like the seeds remove them with a teaspoon), slice it and put it in a large bowl.
Now mix up the lemon juice for the vinaigrette with 3 tbsp of olive oil, salt and freshly ground pepper. Peel leaves of basil, chop them and the shallot finely and add all to the bowl with cucumber.
Put the Camembert into the oven and bake it about 7 minutes.
Now loose up the Bulgur and put it also to the bowl. Mix well and give it some time to absorbe the full flavor of the vinaigrette. After a while add the herbs.
Now put the wild herbs salad on a plate, put the baked Camembert on top and add a tablespoon of the lingonberry jam.