”Green” salad with bulgur, crab apple, cucumber and celery
The day before, put bulgur into water, cover with plastic wrap and place in the fridge.
When it soaks up, drain it for 2 hours so as there would be no moisture. Weigh 450 gr. for our salad.
Cut celery, cucumber and crab apple into small pieces, put them into a bowl, season with salt and pepper, dress with lemon zest and lemon juice. Mix them very well.
Add bulgur into the bowl and mix to combine and season with salt and pepper. Add some more apple cider vinegar.
Cut the mint leaves with your hands and add them. Mix the salad and serve in shallow dishes.
Top with lemon zest and lemon juice, mint leaves and dried marigold, if you wish.
- You can have the salad prepared since morning and taste it later.
- Any other vinegar can be used.
- You can match it with roast fish and a glass of white wine.