Ingredients
1 cup bulgur
1 1/3 cups boiling-hot water
2 small red beets
1 Granny Smith apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes. While bulgur is standing, trim beets (reserve greens for another use) and peel. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth. Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine. Serve tabbouleh with remaining dressing on the side.