Barley Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. barley, hulled and cooked (see tip)
5 green onion stalks, chopped
1 large carrot, grated
1 red, yellow or orange bell pepper, chopped
1/2 c. sliced red radishes
1/4 c. chopped parsley
1/4 c. chopped lemon or garlic chives
1/4 c. chopped fresh basil
1/2 tbs.. Dijon-style mustard
1 large garlic clove minced
1/3 c. red wine vinegar
1/2 c. extra-virgin olive oil
salt & pepper to taste
1/4 lb. fresh arugula lettuce
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Directions: |
Directions:Combine first 8 ingredients. Then make the dressing.
Combine in a large bowl the mustard, garlic clove and red wine vinegar.
Combine in a small bowl the olive oil and salt & pepper to taste
Drizzle into mustard mixture, whisking vigorously to emulsify.
Add to the barley salad mixture.
Line the serving bowl with the arugula, spoon the salad into the center and serve. |
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Number Of
Servings: |
Number Of
Servings:8 servings as a side dish |
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Notes: |
Personal
Notes: TIP: If your barley comes from a grain CSA, it will probably have hulls on it. To remove the hulls, soak the barley overnight in water, allowing 4 cups of water to 1 cup of barley. The next day, give the barley a stir and strain off the hulls that rise to the surface. Salt the and bring to a boil over high heat. Reduce heat and simmer the barley 1 1/2 hours or until tender/al dente.
I made this recipe to the North Coat Co-Op's Local Food Challenge Potluck on September 28, 2008. I used all local produce from the farmers' market and the last of Kevin Cunningham's Shakefork Community Farm barley harvest from last year. This recipe was one of the Taster's Choices, and I won a gift certificate at the potluck for it. This dish is best made ahead, as the flavors will blend overnight. Make sure you take it out a few hours ahead of serving as it is best at room temperature.
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