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|Citrus Tabbouleh from Seasons 52|
|Written by Ann Shepphird|
Gotta love winter citrus season. In the past, we've shared recipes for a Pantescan Winter Salad from Tasha Zemke (who lives on the Italian island of Pantelleria). This year, we have a new recipe from Seasons 52 Culinary Director Cliff Pleau, who previously shared with us his tips on working with beets and a fabulous beet carpaccio recipe. This time he's sharing a recipe for his citrus tabbouleh, which at Seasons 52 they serve with scallops (pictured here). Enjoy!
Preparation: Wash and zest lime, lemon and orange. Squeeze juice and reserve. Place the bulgur wheat in a flat glass baking dish. Combine olive oil, ginger, salt and citrus zest. Mix with the wheat. Combine citrus juice, water and Tabasco. Heat in microwave for 1 minute. Pour liquids over wheat, set aside covered for 1 hour. Place wheat in a bowl, add all other ingredients and toss lightly. Refrigerate until needed.