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Lukewarm Italian Bulgur Salad with Fried Salsiccia and Fennel
(0)
35 min
Quick
Knuspr-Küche
Ein aromatischer italienischer Herbstsalat als vollwertiges Hauptgericht: Goldbraun angebratene Salsiccia trifft auf karamellisierten Fenchel, körnigen Bulgur, knackigen Rucola und geröstete Pinienkerne. Abgerundet mit gehobeltem Parmigiano Reggiano und einem spritzigen Zitronen-Olivenöl-Dressing.
Ingredients
Preparation method
Bulgur & preparation
Bring the vegetable broth to a boil in a pot. Stir in the bulgur, reduce the heat, cover, and let simmer over low heat for about 12–15 minutes until the liquid is completely absorbed. Then remove from the heat and fluff with a fork.
Toast the pine nuts in a dry pan over medium heat until golden brown, tossing regularly. Immediately remove from the pan and let cool on a plate.
Frying salsiccia & fennel
Squeeze the salsiccia out of its casing and tear it into bite-sized pieces. Thoroughly wash the fennel, cut out the tough core, and shave or slice the bulb into thin slices. Reserve the tender fennel fronds for garnish.
Chef's tip
Variation tip: For a vegetarian alternative, replace the salsiccia with crispy pan-fried smoked tofu or sautéed king oyster mushrooms.
Meal prep tip: The salad tastes excellent lukewarm or cold and is ideal for preparing the day before. In this case, only mix in the arugula shortly before serving so it stays fresh and crisp.
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