1 c. medium-fine bulghur (cracked wheat)
½ c. olive oil
Juice of 4 lemons (about 3/4 c.)
1 bunch of scallions, finely chopped, including
2 large bunches parsley, chopped
4 large tomatoes, very finely chopped
1 small bunch celery, very finely chopped
2 small cucumbers, very finely chopped
Vegetable salt to taste
Romaine lettuce leaves
1. In a large ceramic or glass crock, make a layer of the bulghur. Add
the olive oil and lemon juice.
2. Layer the vegetables in the order listed, scallions first and cucumbers
last. Sprinkle with vegetable salt over the top.
3. Cover the crock loosely and store in the refrigerator until ready to
serve, at least 24 hours, and up to two weeks.
4. To serve, toss the salad so that all ingredients are well mixed. Check
seasoning. Salad may be served on a bed of lettuce, or Lebanese style,
wrapped by the fingers in single leaves of lettuce and eaten out-of hand.
From "The New York Times Natural Foods Cook Book"