Ingredients

4 - 6 Servings

DRESSING

5 Tbsp. extra-virgin olive oil

3 Tbsp. fresh lemon juice

3 Tbsp. pomegranate molasses

1 Tbsp. plus 1½ tsp. double-concentrated tomato paste

1 tsp. Aleppo-style pepper

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

Kosher salt, freshly ground pepper

SALAD AND ASSEMBLY

1 cup bulgur

½ cup raw walnuts

3 small ripe tomatoes, cored, finely chopped

1 Persian cucumber, finely chopped

3 scallions, finely chopped

1 cup parsley leaves, finely chopped

1 cup mint leaves, finely chopped

¼ cup pomegranate seeds

Kosher salt, freshly ground pepper

2 heads Little Gem lettuce or romaine hearts, leaves separated

DRESSING

Step 1: Whisk oil, lemon juice, pomegranate molasses, tomato paste, Aleppo-style pepper, and biber salçasi in a small bowl to combine; season dressing with salt and black pepper.

SALAD AND ASSEMBLY

Step 2: Cook bulgur according to package directions. Let cool until just warm. Transfer to a medium bowl and mix in dressing.

Step 3: Meanwhile, toast walnuts in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a cutting board. Let cool slightly, then finely chop.

Step 4: Add walnuts, tomatoes, cucumber, scallions, parsley, mint, and pomegranate seeds to bulgur and toss well; season with salt and pepper.