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Recipe Detail Page
Toasted Barley Salad
Autumn 2008
This grain salad is just a little different as toasting adds nuttiness without nuts. Pot barley is larger than pearl barley and works well in this salad, which is best made a day ahead.
Serves 6 to 8
5 tbsp (75 mL) olive oil, divided
1 cup (250 mL) pot barley
3 cups (750 mL) water
½ tsp (2 mL) salt
2 tbsp (25 mL) balsamic vinegar
1 shallot, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 medium zucchini
2 carrots
1 sweet red or yellow pepper
2 tbsp (25 mL) chopped fresh basil or parsley
1½ cups (375 mL) grated medium or old cheddar
1. Heat 1 tbsp (15 mL) oil in a large saucepan over medium heat until hot; stir in barley. Cook for 6 to 8 minutes, stirring often, or until nutty smelling with mottled browned spots on grains. Add water and salt; cover and bring to a boil. Reduce heat so barley simmers, stirring occasionally, until tender yet firm, about 30 minutes. Drain off remaining water; rinse barley under cold running water until cool. Drain thoroughly.
2. In a large mixing bowl, whisk remaining 4 tbsp (60 mL) olive oil with vinegar, shallot, salt and pepper; mix in barley. Remove stem end from zucchini. Cut in half lengthwise; using a teaspoon, scoop out and discard seedy soft interior. Using a mandoline, julienne zucchini and carrots; or grate on a box grater. Seed and dice sweet pepper.
3. Add vegetables and basil to barley mixture. Stir until well combined. Salad is best if covered and chilled for a couple of hours or up to a day. When ready to transport or serve, stir in cheese. Garnish with additional grated cheddar.
Serves 6 to 8
