Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and briny shrimp for a brand new salad that will soon become an old favorite.

Martha Stewart Living, June 2020

Gallery

Credit: Con Poulos

Recipe Summary test

prep:
35 mins
total:
50 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and 1/2 teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp.

    Advertisement
  • Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper; set aside.

  • Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese.

Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
06/07/2020
Found the Recipe as a pullout in my MS magazine. Go to the website for better instructions. My husband LOVED IT - fabulous flavors. Could not find Bulgar and substituted for white rice. I predressed (with half the dressing) the salad, steamed snap peas (remove strings) and mint in the fridge for an hour before hand and saved some extra dressing to drizzle over the cooking shrimp in the last 30 seconds. Instead of serving as pictured - I put all the greenery around the outside, a rice bowl in the middle and poured the hot shrimp with melting romano on top of everything. Next time I will take a picture. Delicious.