Bulgur, Apple, and Fennel Salad

Bulgur, Apple, and Fennel Salad

Serves 4

Ingredients:
2 1/2 cups water
3 medium apples
2 medium fennel bulbs
1 lemon
1/2 cup shelled pistachios
1/4 cup olive oil
Salt and pepper
1 cup bulgur

Directions:
1. Bring the water to a boil in a small saucepan.
2. Core and slice the apples into a large bowl. Trim the fennel and thinly slice crosswise, discarding any hard center pieces; add to the bowl. Squeeze in the lemon juice.
3. Add the pistachios and olive oil, sprinkle with salt and pepper, and toss.
4. Put the bulgur in another bowl with a large pinch of salt, pour the boiling water over it, and cover with a plate. Fine bulgur takes 10 to 15 minutes to become tender, medium 15 to 20, and coarse 20 to 25.
5. Drain off any excess water and add the bulgur to the apples and fennel. Toss, taste, adjust the seasoning, and serve.

Variations:
Couscous, Fennel, and Orange Salad with Olives: Use 3 peeled, segmented, chopped oranges instead of apples, couscous (cooked per package) instead of bulgur, 1/2 cup chopped olives instead of pistachios, and omit the lemon.
With Crisp Ham: Instead of, or in addition to, the pistachios, cook 4 ounces chopped ham in olive oil over medium-high heat until slightly crisp, 5 or 6 minutes, and toss in with any fat.