Barley and Greens Salad With Citrus Parmesan Vinaigrette
From ed from 101 Cookbooks [1]
Ingredients
- For Salad
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
Directions
- Combine barley, salt, and water in a large, heavy saucepan over medium heat (cover the barley with water by a couple inches). Cover and simmer, stirring occasionally, until the barley is tender, about 45 minutes. Remove from heat, drain any excess water, and set aside until ready to use.
- As the barley is cooking, preheat oven to 350 degrees. Slice onion and toss with olive oil, salt, and pepper on a baking sheet. Roast onions for about 35 minutes or until browned (toss once midway).
- Boil water for peas. If using frozen peas, follow directions on bag, drain water and set aside until ready to use.
- Chop all other vegetables and herbs, and make your dressing by whisking together all ingredients for the vinaigrette.
- In a large bowl toss the barley and peas with the Citrus Parmesan Vinaigrette. Toss until well coated.
- Add the roasted white onions, halved cherry tomatoes, and salad greens and give the salad another (more gentle) toss, so as not to bruise the greens.
- Serve in the big bowl or on a large platter topped with the spring onions, goat cheese, and chives.
Serves 8-10.
Information
- Category
- Salads