Lebanese Tabouli - cooking recipe

Ingredients

3 large bunches parsley (not the sniveling little bunches seen in Birmingham stores in winter)
juice of 6 lemons (yes, six)
1 c. bulghur (cracked wheat), medium grind
2 heads lettuce, wash and separated into leaves
1 bunch scallions or 1 minced onion
1 handful fresh mint leaves
3 medium tomatoes
1/2 c. or more good olive oil
salt and freshly ground pepper to taste

Preparation

Wash parsley in water as you would spinach, remove stems and drain well.
Roll handful of parsley into lettuce leaf, then squee-ee-eeze as much water out of it as possible.
Shred with scissors or sharp knife.
Shred all the lettuce and parsley in this way, building up a small mountain of greens in a large bowl or nonmetal pan.
The squeezing process is very necessary or resulting salad will be too watery.
Squeeze lemons and strain juice into glass container.
Do not use metal.
Wash bulghur and soak it in 2 or 3 cups of water for half an hour.
Mince scallions or onions and add to the greens.
Chop mint leaves, bruising them in your hands as you add them to greens.
Drain bulghur and add to the bowl.
Dice tomatoes (you need not peel them) and add to salad on top of bulghur so the juice will soak in.
Add lemon juice and drizzle olive oil over all.
Sprinkle salt on it, grind pepper happily over it and mix gently with your hands.