Tuscan Bulgur Salad with Pears and Gorgonzola | Autumn Lunch
(0)
20 min
Sezamo
O salată consistentă de toamnă cu specific italian, pregătită cu bulgur hrănitor, felii dulci de pere zemoase, gorgonzola cremoasă și nuci crocante rumenite, totul desăvârșit cu un dressing dulce-acrișor de miere și oțet balsamic.
Preparation method
Cooking the bulgur
Boil 400 ml of lightly salted water. Place the bulgur in a heatproof bowl, pour the boiling water over it, cover with a lid, and let it hydrate for 15-20 minutes until it absorbs all the liquid and becomes fluffy. Then fluff it with a fork and let it cool slightly.
Preparing the ingredients
In a dry skillet, lightly toast the walnuts over medium heat for 2-3 minutes until they release their aroma, then let them cool and roughly chop them. Wash the pears, remove the core, and cut them into thin slices or cubes. Cut the gorgonzola cheese into cubes or crumble into small pieces.
Dressing and assembly
In a small bowl, prepare the dressing: whisk together the extra virgin olive oil, balsamic vinegar, honey, sea salt, and ground black pepper until you obtain a smooth emulsion.
Chef's tip
For an extra touch of flavor, you can sear the pear slices in a pan with a knob of butter for 1 minute on each side before adding them to the salad.
50 min
Under an hour
