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Ingredients
5 Tbsp. extra-virgin olive oil
3 Tbsp. fresh lemon juice
3 Tbsp. pomegranate molasses
1 Tbsp. plus 1½ tsp. double-concentrated tomato paste
1 tsp. Aleppo-style pepper
1tsp. biber salçasi (Turkish hot pepper paste) or more Aleppo-style pepper to taste
Kosher salt, freshly ground pepper
SALAD AND ASSEMBLY
1 cup bulgur
½ cup raw walnuts
3 small ripe tomatoes, cored, finely chopped
1 Persian cucumber, finely chopped
3 scallions, finely chopped
1 cup parsley leaves, finely chopped
1 cup mint leaves, finely chopped
¼ cup pomegranate seeds
Kosher salt, freshly ground pepper
2 heads Little Gem lettuce or romaine hearts, leaves separated
Preparation
Step 1
Whisk oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi in a small bowl to combine; season dressing with salt and black pepper.
SALAD AND ASSEMBLY
Step 2
Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.
Step 3
Meanwhile, toast walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a cutting board. Let cool slightly, then finely chop.
Step 4
Add walnuts, tomatoes, cucumber, scallions, parsley, mint, and pomegranate seeds to bulgur and toss well; season with salt and pepper.
Step 5
Arrange lettuce leaves in a single layer on a platter and spoon some salad into each leaf.
Serve it in a large salad bowl, or nestle scoops of it in lettuce leaves.
