Tabbouleh Salad with Tempura Asparagus & Morels

courtesy of
Communal Kitchen

162 Main Street, Nyack

If we look into our hearts and are honest with ourselves, what we truly want in our community is not necessarily a 3-star Michelin restaurant but a welcoming and consistent eatery with a menu informed by local agriculture. In Nyack, residents are fortunate enough to have had Communal Kitchen open up last year. Chef and owner Jed Gidaly, a veteran from the New York dining scene, creates a revolving menu inspired as much by local farms as it is by global influences. In addition, cocktail offerings are equally creative, and the restaurant showcases many local and organic wines, beers and spirits. Here is a taste of a spring favorite from chef Gidaly:

Serves 4–6

For the tabbouleh:

¼ cup bulgur wheat
¼ cup quinoa (rinsed)
1 cup fresh peas, cooked
1 cup chopped fresh parsley
1 cup chopped tomato
¼ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped mint
Salt for seasoning
Sumac for seasoning

Cover bulgur with cold water and let stand for 30 minutes. Drain well and return to bowl.

Cook quinoa in a ½ cup of boiling water covered for about 15 minutes or until all liquid has been absorbed.

Combine bulgur and quinoa with all the remaining ingredients.

Season with ½ teaspoon of salt and few sprinkles of Sumac for seasoning.

For the tempura asparagus and morels:

Canola oil for frying
1 bunch asparagus
1 cup rice flour
1 teaspoon kosher salt
1 teaspoon ground coriander
½ cup soda water
12 cleaned morels
Sea salt

Preheat fryer to 350° or use a heavy Dutch oven with at least 2 inches of canola oil.

Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus and morels in the batter and place in fryer until golden brown, about 3 minutes.

Place on a paper towel to drain and sprinkle with sea salt.

To serve:

Place the tabbouleh on a plate in a neat pile. Crisscross a couple of asparagus spears on top of the salad and place a few morels around the base of the plate.

Comments are closed.