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Barley Salad
Makes 4 Servings
*1 pound barley
*1 white onion, diced
*Olive oil
*2 teaspoons salt
*1/2 teaspoon pepper
*Zest of one orange
*6 cups water
*1 small zucchini
*1 small yellow squash
*1/2 red pepper
*1/2 red onion
*1/2 bunch parsley
*Juice of one orange
*3 ounces extra virgin olive oil
1Preheat oven to 350F degrees.
2Spread barley on sheet tray and place in oven for about 1/2 hour, until light brown. It should smell warm and toasty.
3In a saucepan, sweat the white onion in a little olive oil and salt and pepper. Add toasted barley and orange zest. Cover with water.
4Bring to a boil, reduce to simmer, covered, for about 40 minutes. Check occasionally for doneness and add more water, if necessary. When barley is done (not too al dente), spread on sheet tray and allow to cool.
5Small dice all vegetables and chop parsley. Combine in a large bowl with orange juice and extra virgin olive oil. Mix in barley when cool. Taste for seasoning and adjust with more salt, pepper or orange juice, if necessary. Refrigerate to allow flavors to mingle.
Chef Ian Just, Les Zygomates, Boston, MA