Winter Tabbouleh

• FOR TABBOULEH
• 1 1/4 c. coarse bulgur (cracked wheat; 7 oz.)
• 1 lg. Belgian endive (5 to 6 oz.), halved lengthwise, cored, and coarsely chopped
• 1 med. fennel bulb, stalks discarded and bulb quartered lengthwise, cored, and coarsely chopped
• 1 1/2 c. cauliflower florets (no larger than 1/2" in diameter; 6 oz. total)
• 6 tblsp. coarsely chopped fresh flat-leaf parsley
• 3 tblsp. coarsely chopped fresh mint
• 3 tblsp. coarsely chopped walnuts
• Seeds from 1 lg. pomegranate (about 1 1/3 c.), bitter white membranes discarded
• 1/2 tsp. fine sea salt
• 1/4 tsp. black pepper
• FOR DRESSING
• 1 garlic clove, minced
• 1/4 tsp. cinnamon
• 3 tblsp. pomegranate molasses
• 1 tblsp. water
• 1/4 tsp. fine sea salt
• Pinch of black pepper
• 6 tblsp. extra virgin olive oil
• 1/2 tsp. sugar (optional)

1. PREPARE SALAD
2. Cover bulgur w/ warm water by 2" in a bowl and soak 10 minutes. Drain well in a sieve, then transfer to a large bow and stir in endive, fennel, cauliflower, parsley, mint, walnuts, and pomegranate seeds until combined.
3. MAKE DRESSING
4. Stir together garlic, cinnamon, molasses, water, sea salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. (Dressing will be very tart; add sugar to sweeten if desired.)
5. FINISH SALAD
6. Just before serving, toss tabbouleh w/ dressing, sea salt, and pepper.
7. Note: Tabbouleh, w/o herbs and dressing, can be prepared 4 hours ahead and kept at room temperature. Dressing can also be made 4 hours ahead and kept at room temperature. Just before serving, toss tabbouleh w/ herbs and dressing.

tabbouleh, coarse bulgur, endive, fennel bulb, cauliflower, parsley, fresh mint, walnuts, pomegranate, salt, black pepper, dressing, garlic, cinnamon, pomegranate molasses, water, salt, black pepper, extra virgin olive oil, sugar

Taken from www.epicurious.com/recipes/member/views/winter-tabbouleh-50042042 (may not work)