Ten Commandment Salad
Recipe
Ten Commandment Salad
This salad has ten layers in reference to the Ten Commandments, it can be made ahead and is great for any time.
Times
Servings
Ingredients
- 1 cup bulgur
- 1 cup lemon juice
- 1/2 cup extra virgin olive oil
- 4 cloves of garlic, minced
- Salt and pepper to taste
- 1 medium red onion, chopped
- 3 -4 stalks celery, thinly sliced
- 1 large can (28 oz.) chickpeas (garbanzo beans)
- 1 bunch red radish, diced
- 1 large seedless cucumber, diced
- 1 can or jar Kalamata olives, seedless
- 1 container grape tomatoes, sliced in half
- 1 cup fresh mint, chopped fine
- 1/3 cup Pine nuts, toasted
Directions
Preparation
1 Place the bulgur in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt and a dash of pepper; drizzle this dressing over the bulgur.
2 Layer on the onions, celery, chickpeas, radishes, cucumbers, olives, tomatoes and mint. Sprinkle more salt and pepper, cover and refrigerate for at least 24 hours.
3 When ready to serve, bring to room temperature and sprinkle on pine nuts.
Special instructions
This salad has ten layers in reference to the Ten Commandments, it can be made ahead and is great for any time.
comments
5 Responses to Ten Commandment Salad
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Pareve , Appetizers, Salads , Shabbat , American, Jewish , Dinner Tonight ,
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Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I plan on making this tomorrow, have everything cut and ready to go. Just one question… is the bulgur supposed to be precooked or raw?
Raw, the bulgur gets “cooked” by sitting in the dressing, so it needs that time but it also comes out a little al dente which I like.
I made this for Shabbat.I forgot to buy celery and substituted hearts of palm for the celery.
I didn’t see your comment,Tamar, before I made it and I cooked the bulgur wheat. I wasn’t sure if it was supposed to be 1 cup raw or 1 cup cooked, so I split the difference and made it with 3/4 cup cooked.
It was very yummy and everyone seemed to enjoy it. I will definitely make it again.
I made it but tossed everything together just before serving. Reminded me of the tabouli salad I make usually minus the parsley and the pine nuts. Still it was a hit.
We made this for our Shabbat lunch this past Saturday and I didn’t see the reply either about not cooking the bulgur first. We enjoyed it cooked first anyway and my 7 month old grand-daughter was able to eat it. She loved the bulgur and the chickpeas. Great salad recipe.