Bulgur Salad with Feta and Pine Nuts

• 1/4 cups medium grind bulgur
• coarse salt to taste
• freshly ground black pepper , to taste
• 1 tbsp pine nuts
• 2 tsp fresh lemon juice
• 2 tsp olive oil
• 1/4 cups crumbled feta cheese (1 ounce)
• 1/4 cups fresh parsley, chopped
• 1/4 cups cucumber, peeled, halved, seeded and finely diced
• 1/4 heads Bibb lettuce, torn into large pieces

Directions

In a medium bowl, mix bulgur with 1/8 teaspoon salt and ½ cup boiling water. Cover, let sit until bulgur is tender (but still slightly chewy), about 30 minutes

Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and ½ the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing/ Top with bulgur mixture and pine nuts.

Source: Martha Stewart