1Rinse the bulgur in several changes of cold water. Drain well and put in a medium bowl. Stir it with a fork every now and then to help it fluff up.
2Put the diced tomatoes in a small bowl; set aside.
3Grab as much of the parsley and mint as you can form into a bundle on your cutting board and, with a sharp chef’s knife, slice them in very thin strips.
4Drain the tomatoes of their juice and put in a large bowl. Add the green onion and herbs. Sprinkle the bulgur all over. Season with the cinnamon, allspice, and pepper. Add salt to taste. Add the lemon juice and olive oil and mix well. Taste and adjust the seasonings if necessary. Serve immediately with the lettuce.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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