Tabbouleh

• Large bunch of flat-leaf parsley (about 1/2 pound) (3 to 4 cups of leaves, loosely packed)
• Bunch of mint (about 3 ounces) (1 1/2 cups of leaves, loosely packed)
• 1/3 cup fine-ground bulgur
• Juice of 2 lemons
• 14 ounces firm ripe tomatoes, finely diced
• 6 scallions, thinly sliced
• 5 tablespoons extra virgin olive oil
• Salt and black pepper
• 1 romaine or 2 Little Gem (baby romaine) lettuces

1. Keeping the parsley in its bunch, wash it by holding the stems and plunging the leaves in a bowl of water.
2. Shake the water out and leave it to dry on a cloth.
3. Holding the bunch tightly with one hand on a chopping board, slice the leaves with a very sharp knife as finely as you possibly can.
4. Wash and slice the mint leaves in the same way and add them to the parsley.
5. Rinse the bulgur very briefly in a strainer under cold running water, then press out the excess water.
6. About 20 minutes before you are ready to serve, mix the bulgur with the lemon juice and chopped tomatoes so that it softens in their juices.
7. Just before serving, mix all the ingredients gently together.
8. The traditional way of eating tabbouleh is to scoop it up with romaine lettuce leaves cut in half or the leaves of Little Gem lettuces.
9. Serve the leaves separately, or stick them in the bowl around the salad.

parsley, mint, fineground bulgur, lemons, firm ripe tomatoes, scallions, extra virgin olive oil, salt, romaine

Taken from www.epicurious.com/recipes/food/views/tabbouleh-373087 (may not work)