This hearty, colorful salad would be perfect for a holiday table or any time of year. Served warm or cold, the layers of flavors in this dynamic dish mean you don't get sick of eating it. The citrus parmesan vinaigrette is subtle yet delicious, and it could be made without the cheese to lighten it up. I also used less olive oil for the dressing than the recipe called for but a little more citrus juice. In my opinion, this recipe is a can't miss.
One of the things I love about this salad is its flexibility. The original recipe calls for farro, but I used pearled barley as my grain, and though the recipe includes yellow split peas, I left those out and added cherry tomatoes for a more holiday-looking plate. My tip: Serve the crumbled goat cheese in a separate passing bowl, so you can monitor how much you're putting on your salad. This is salad is a great option if you're traveling with your dish; just wait to add the mixed greens until you reach your location.
To see the recipe, read more. For Salad Serves 8-10.
6 cups cooked pearled barley
1 to 2 cups halved cherry tomatoes
1 1/2 cups peas, fresh if possible, boiled for 30 seconds in salted water and drained
4 handfuls of mixed salad greens
1 white onion, cut into 1/2-inch wide slices, tossed in a bit of olive, sprinkled with a bit of salt and pepper
1/4 cup goat cheese, crumbled
1/4 cup chopped chives
For Citrus Parmesan Vinaigrette
1 large orange (zest and juice)
1 chopped shallot
1/3 cup Parmesan cheese
1 tablespoon white wine vinegar
1/3 cup olive oil
Salt to taste