Summer is fast approaching, though with our chilly evenings and rainy days it's a bit hard to believe. With summer comes a plethora of backyard barbeques and picnics. Grills are going full throttle and dishes arrive by the bowlful to pass. Pasta salads will certainly be in over abundance, as usual.
Change it up.
This salad is not that unfamiliar. But the barley is an unsuspected twist.
adapted from a recipe by Bryan Marcel
serves 6
The Ingredients:
½ cup uncooked pearl barley
½ cup plain Greek yogurt
1 Tbsp lemon juice
1 tsp Dijon mustard
1 Tbsp olive oil
Salt and pepper to taste
2 stalks celery, diced
½ cup dried cranberries
2 small carrots, julienned
4 cups mixed greens (mesclun, frisee, radicchio, red and green oak leaf, etc)
The Process:
In a medium saucepan, bring 1 ½ cups of lightly salted water to a boil. Add the barley, reduce heat to low and simmer for about 25 minutes or until the barley is tender and the water is absorbed. Spread the barley in a single on a baking sheet to cool.
Meanwhile whisk together the yogurt, lemon juice, oil, mustard, salt, and pepper. Fold in the celery, cranberries, and carrots. Add the cooled barley and toss to coat.
Serve over mixed greens.
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