It seems that we're always agreeing to bring a big salad to an informal dinner party only to discover, too late, that there's no time to make a last-minute salad. No one would guess that this wonderfully fresh salad started its journey to dinner two days earlier — in fact, it requires that extra time to mellow its flavors. It's a very portable salad that can sit for hours at room temperature with no ill effects.

　　

Ingredients

Makes 6 to 8 servings

　　1 cup medium-fine bulgur or cracked wheat

　　1 cup fresh lemon juice, plus more to taste

　　1/2 cup extra-virgin olive oil

　　4 garlic cloves, minced

　　Salt

　　8 scallions (white and green parts), thinly sliced

　　1 cup chopped fresh flat-leaf parsley

　　1/2 cup chopped fresh dill

　　1/3 cup chopped fresh mint

　　2 English cucumbers, peeled, seeded, and cut into 1/2-inch dice

　　Freshly ground black pepper

　　1 large fennel bulb

　　1/3 cup toasted pine nuts

　　

Step 1

Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.

　　

Step 2

Bring the salad to room temperature.

　　

Step 3

Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.

　　The Best American Recipes 2002-2003Houghton Mifflin