Bulgur and kale salad
A delicious Moroccan salad. It can be a side dish to some roasting or as a whole dish.
- Heat the stock until boiling. Add the bulgur, reduce the heat, cover and cook covered for about 15 minutes. Remove from the heat and let the bulgur stand for another 5 minutes. Pass the fork over the bulgur to separate the grains and everything becomes light. Topping: Mix vinegar, grated onion and honey. Allow everything to combine and then gradually pour in the oil while stirring, stir until you get an emulsion. Add salt and pepper to taste and set aside until use. The rest of the salad: Wash the cabbage leaves. Cut the cabbage into strips (make sure to separate the middle part of the leaves that hard part), cut onions, apricots into thin strips, chop the almonds. Put everything in a salad bowl along with the bulgur. Pour over the dressing, add the chopped chives, mix everything well, add salt and pepper if necessary. Cool well until use.