Middle Eastern Salad Platter With Lamb In Mustard Garlic Vinaigrette
Total Steps
5
Ingredients
17
Tools Needed
4
Ingredients
- 2 cup thinly sliced cooked lamb
- 1/4 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup olive or vegetable oil
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup yogurt
- to taste salt
- to taste pepper
- 1/2 cup grated carrot
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- 1/2 cup bulgur or cracked wheat
- 1/2 head Boston or romaine lettuce
Instructions
Step 1
In a bowl, cover bulgur with very hot water. Let stand for 1 hour. Drain well. Add green onions, celery, and carrot.
Step 2
Combine yogurt, sour cream, oregano, basil, and mustard; mix well. Pour just enough dressing over the bulgur mixture to moisten, reserving the remaining dressing; toss to mix. Cover and refrigerate for at least 1 hour or up to 2 days.
Step 3
Just before serving, toss the salad again and season with salt and pepper to taste.
Step 4
Arrange lettuce leaves on a large platter; mound the Bulgur Salad on top. Surround with Lamb in Mustard-Garlic Vinaigrette. Pass the reserved dressing separately.
Step 5
For the Lamb in Mustard-Garlic Vinaigrette: In a small bowl or food processor, combine oil, lemon juice, garlic, and mustard; mix well and pour over the lamb. Cover and refrigerate for at least 2 hours or overnight.