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Want to make a pearled barley salad with lemon vinaigrette that's not super-oily or greasy

Hi! I want to make a pearled barley salad dressed with a vinaigrette but whenever I that can be eaten at room temperature but how do you make a dressing that for a cold grain salad that does not congeal in the fridge?

asked by puttakka over 3 years ago
7 answers 1323 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added over 3 years ago

What kind of oil are you using?

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added over 3 years ago

olive oil

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added over 3 years ago

You might want to try a different oil like vegetable oil. Olive oil congeals in the fridge; veg oil does not.

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added over 3 years ago

If you add it while the grains are warm, it generally gets absorbed and won't congeal unless you add too much. I usually make a lemon, honey, and olive oil vinaigrette that I use on all sorts of grains.

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added over 3 years ago

Thanks to both of you! Can you suggest a vinaigrette recipe (or share yours)? Should I use more acid than normal and less oil?

33f00148-b116-47f0-8789-76ae3bdb2bbb.photo-1
added over 3 years ago

I generally make mine half lemon/orange juice and half olive oil with a tablespoon or two of honey depending on how sweet your citrus is. Add salt and pepper and check for seasoning. Sometimes I have to heat up the juice a bit so the honey will dissolve when I whisk it together. You can definitely use vegetable oil as amanda recommends as well.

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added over 3 years ago

You're welcome! I do find that grain salads can take a lot more acid than leafy salads. Here's a grain salad recipe I wrote about and the oil and vinegar are used in equal amounts: http://www.food52.com/recipes...