Tregrönsaks- och bulgursalat

👩‍🍳 Gör så här

1. 1
   Add 1 cup coarse bulgur and 2 cups water to a medium saucepan with a tight-fitting lid. Bring to a boil, then lower to a simmer and cover. Cook until water is absorbed and bulgur is tender, 18–22 minutes. Transfer to a large bowl and let cool.
2. 2
   Preheat oven to 350°. Toast 4 oz. raw hazelnuts (heaping ¾ cup) on a sheet pan until fragrant and deeply golden, 10–12 minutes. Let cool on pan.
3. 3
   Meanwhile, fill a medium pot with water and bring to a boil. Prepare an ice water bath with a strainer that fits in the bowl. Cook 4 oz. shelled fava beans, fresh or frozen (¾ cup), until crisp-tender and peels start to separate from beans, 1 to 2 minutes if fresh or 2 to 3 minutes if frozen (or per package instructions). Drain and immediately transfer to strainer in ice water bath. Let cool, then remove from ice bath and pat dry.
4. 4
   Repeat blanching, draining and chilling process, cooking 5 oz. green beans (1 cup) for 3 to 4 minutes and 5 oz. snow peas (1 cup) for 1 to 2 minutes. Gently peel off rubbery skins from fava beans, slice green beans and snow peas on the bias into thirds, and add all to bowl of bulgur.
5. 5
   Roughly chop hazelnuts and add to bowl with bulgur and vegetables.
6. 6
   Add 1 lemon, zested and juiced, to a medium bowl. Whisk in 1 shallot, finely chopped, 1 garlic clove, finely grated, 4 Tbsp. extra-virgin olive oil, 2 tsp. runny honey, 1¼ tsp. Diamond Crystal kosher salt, and 1 tsp. Dijon mustard until well combined.
7. 7
   Add dressing and ¼ cup mint leaves, torn, to salad and toss to combine. Top with freshly ground black pepper and remaining ¼ cup mint leaves, torn, before serving.