Spring Tabbouleh Salad with Ruby Grapefruit Vinaigrette
1 cup medium-grain bulgur wheat
1 bunch scallions, trimmed and thinly sliced
3 celery stalks, trimmed and cut into small dice
1 cup chopped fresh Italian parsley
1 cup chopped fresh cilantro
2 cups fresh sorrel leaves, cut into very thin slices, or 2 cups small arugula leaves
2 firm-ripe avocados
lime — Kosher salt — Black pepper in a mill
Put the bulgur in a strainer or colander, shake off any dust or debris, rinse under cool water and set the strainer with the grain in a large bowl. Add water to completely cover the bulgur and set aside for 10 to 15 minutes. While the bulgur rests in the water, make the dressing and set it aside (recipe follows).
Drain off any water that may remain in the bowl (it will likely all have been absorbed) and tip the bulgur into a large wide glass or ceramic bowl. Pour the dressing over the bulgur, scatter the scallions and celery over it and top with the parsley, cilantro and sorrel leaves (or arugula).
Cut the avocado into small dice, squeeze the lime juice on top and toss gently. Spread on top of the sorrel, season with salt and pepper and cover the bowl tightly. Refrigerate for several hours.
To serve, use two large salad spoons or forks to toss the ingredients together, being certain to reach to the bottom of the bowl to incorporate the bulgur and dressing. Serve right away.
Ruby Grapefruit Vinaigrette
Makes about cup
1 small shallot, minced
1 teaspoon brined green peppercorns, drained and lightly crushed
3 tablespoons fresh Ruby grapefruit juice
2 tablespoons Champagne vinegar or white wine vinegar
6-7 tablespoons extra-virgin olive oil
— Kosher salt — Black pepper in a mill
Put the shallot and green peppercorns into a small bowl or jar, add the juice and vinegar and season with salt. Let sit for a few minutes. Add several turns of black pepper, stir in the olive oil and let sit for a few minutes.