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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Barley Salad with Parsley and Walnuts Recipe

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This recipe for Barley Salad with Parsley and Walnuts is from Italian Vegetarian and Vegan , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. pearled barley
1 c. walnut halves
3 tbsp. lemon juice
1/3 c. olive oil
1 garlic clove minced
1/2 tsp. grated lemon zest
1 c. packed parsley leaves
4 oz. ricotta salata crumbled
salt and pepper
Vegan option: substitute ricotta salata with sliced green olives or sliced cherry tomatoes.
Directions:
Directions:
Cook the barley in a large saucepan of boiling salted water until tender about 25 min. Drain the barley and rinse under cold water. Toast the walnuts and coarsely chop. In a large bowl, whisk the lemon juice with the olive oil, garlic and zest and season with salt and pepper. Add barley, parsley, ricotta salata and walnuts and toss. Serve at room temperature or chilled.
Number Of Servings:
Number Of Servings:
6

 

 

 

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