Spicy Bulgur in Lettuce Cups

Serves 4 as a main or 6 as an appetizer

Ingredients:

Dressing:

5 T. extra-virgin olive oil

3 T. fresh lemon juice

3 T. pomegranate molasses

1 T. plus 1 1/2 t. tomato paste

1 t. Aleppo-style pepper

1 t. biber salçasi (Turkish hot pepper paste) or more Aleppo-style pepper to taste

Kosher salt, freshly ground black pepper

Salad and Assembly:

1 c. bulgur

1/2 c. raw walnuts

3 small ripe tomatoes, cored, finely chopped

1 Persian cucumber, finely chopped

3 scallions, finely chopped

1 c. parsley leaves, finely chopped

1 c. mint leaves, finely chopped

1/4 c. pomegranate seeds

Kosher salt, freshly ground black pepper

2 heads Little Gem lettuce or romaine hearts, leaves separated

Directions:

Dressing:

1. In a small bowl, whisk together oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi to combine. Season dressing with salt and black pepper.

Salad and Assembly:

1. Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.

2. Meanwhile, toast walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a cutting board or food processor. Let cool slightly, then finely chop.

3. Add walnuts, tomatoes, cucumber, scallions, mint, and pomegranate seeds to bulgur and toss well. Season with salt and black pepper.

4. Arrange lettuce leaves in a single layer on a platter and spoon some salad into each leaf.