Thanks to TD I have now become London’s official recycling bin for everything French, old, and about food. Olivier has been watching with alarm the growing piles of magazines invading our home office but so far so good, I’ve managed to artfully avoid the subject... I found this flavourful salad in a 2005 magazine a friend gave me and I knew this was for me. No surprise: It was love at first bite.
Chorizo, grapefruit, radish and bulgur salad
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Recipe by: Adapted from Cuisine et Vins de France, November 2005 Busy:25 min, Total prep time: 25 min Serves: 4 to 6 |
Drain and allow to cool down.
Peel the grapefruits, removing as much white stuff as possible, and leaving the flesh exposed (i.e. less poetically, cut through the outer membrane of the grapefruit segments). With a small sharp knife, remove the flesh off each grapefruit segment, trying to keep it whole. Do this by first cutting each grapefruit in two along the segments (do not cut across, you want the full segments if you can). Then unstick the first side membrane you encounter with your knife and remove the flesh. Go to the next membrane and repeat, as if flicking through the pages of a book, the membranes being the pages. With this technique you will go very fast.
Peel and chop the shallots finely.
Wash the radishes, top and tail and slice finely.
Remove the skin off the chorizo and slice it. If you are using a large diameter one, quarter the slices. If using a thin one, keep the slices whole.
Place the bulgur in a large bowl, add salt and pepper, lemon juice and oil. Mix well. Add the grapefruit segments, radishes, shallots and fresh thyme and mix gently.
Keep in the fridge until ready to serve.
Just before serving, cut the cheese into small cubes and add to the salad.
Cook the bulgur in boiling water for about 10 minutes, until tender but with a bite.
Drain and allow to cool down.
Peel the grapefruits, removing as much white stuff as possible, and leaving the flesh exposed (i.e. less poetically, cut through the outer membrane of the grapefruit segments). With a small sharp knife, remove the flesh off each grapefruit segment, trying to keep it whole. Do this by first cutting each grapefruit in two along the segments (do not cut across, you want the full segments if you can). Then unstick the first side membrane you encounter with your knife and remove the flesh. Go to the next membrane and repeat, as if flicking through the pages of a book, the membranes being the pages. With this technique you will go very fast.
Peel and chop the shallots finely.
Wash the radishes, top and tail and slice finely.
Remove the skin off the chorizo and slice it. If you are using a large diameter one, quarter the slices. If using a thin one, keep the slices whole.
Place the bulgur in a large bowl, add salt and pepper, lemon juice and oil. Mix well. Add the grapefruit segments, radishes, shallots and fresh thyme and mix gently.
Keep in the fridge until ready to serve.
Just before serving, cut the cheese into small cubes and add to the salad.
Taste the chorizo and the radishes. If they are mild, add finely chopped fresh red chilli to the salad to add some picante.
Ossau Iraty is a sheep’s milk cheese from the Basque region of France with a nice fruity flavour (sold in segments). I found it in my local Sainsbury’s so chances are you should also be able to find some quite easily. If you can’t, use matured cantal or gouda cheese.
Ossau Iraty is a sheep’s milk cheese from the Basque region of France with a nice fruity flavour (sold in segments). I found it in my local Sainsbury’s so chances are you should also be able to find some quite easily. If you can’t, use matured cantal or gouda cheese.
Ingredients
200 g bulgur
2 pink grapefruits
2 shallots
100 g chorizo picante
200 g radishes (the smaller the better, they will have a sharper taste)
150 g Ossau-Iraty cheese. old cantal or gouda
5 tablespoons olive oil
3 tablespoons lemon juice
a few sprigs of fresh thyme
Salt and pepper
200 g bulgur
2 pink grapefruits
2 shallots
100 g chorizo picante
200 g radishes (the smaller the better, they will have a sharper taste)
150 g Ossau-Iraty cheese. old cantal or gouda
5 tablespoons olive oil
3 tablespoons lemon juice
a few sprigs of fresh thyme
Salt and pepper
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