"Thank you for starting our 40th Wedding Anniversary holiday in France in such a wonderful way. every aspect of our time at the Walnut Grove has exceeded our expectations, not least our cooking ability!! The pace, challenge and balance of the course has allowed us to learn at our own pace and share our triumphs and failures in a relaxed but purposeful environment where we were encouraged to succeed but allowed to fail (remember my butterfly!). Hoping and expecting to be back."
Roy & Marsha Smith
1. Put the bulgur wheat in a large bowl and cover with the boiling water. Leave to stand for at least an hour, until the wheat has absorbed all the water and swollen to twice it's size.
2. Grate the zest of one lemon and squeeze the lemons until you have half a cup of juice. Add the olive oil and salt and whisk together until it is combined in a dressing.
3. Peel the tomatoes, remove the seeds and finely dice the flesh (tomato concasse) and finely dice the shallots
4. Wash the parsley and mint, it is worth spinning it in a salad spinner to remove the water - if it is too wet it will make your salad soggy. Remove the stalks and finely chop both the parsley and the mint, we do it in a robot (food processor) - just don't over whiz it!
5. When the bulgur wheat has soaked and cooled down, add the dressing, tomatoes and shallots and mix well. Taste and add a bit more salt if needed. Cover and put in the refrigerator for at least 3 hours before serving.
A lovely fresh salad that goes very well with barbequed meats, or serve in the Middle Eastern way with Hummus & pita breads. If you want to you can also add de-stoned Greek black olives. Suitable for vegetarians
Is best on the day it is made for absolute freshness of flavour, but will keep for a couple of days in a sealed container in the refrigerator.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.