Kale Tabbouleh

From NY Times

Ingredients

• 2/3 cup fine bulgur
• 3 tablespoons lemon juice
• 1 shallot, finely chopped
• 2 teaspoons ground cumin
• 1 1/4 teaspoons fine sea salt, more as needed
• 1/2 cup extra-virgin olive oil, more as needed
• 1 bunch kale, stems removed, leaves finely chopped (5 cups)
• 2 large ripe tomatoes, diced (about 2 cups)
• 1/2 cup torn mint leaves
• 1/2 cup diced radish
• Black pepper, as needed

Directions

Cook bulgur according to package instructions. Cool.  In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.  In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired. 4 to 6 serving.