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

Amanda is a co-founder of Food52.

added about 1 year ago

What kind of oil are you using?

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olive oil

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Amanda is a co-founder of Food52.

added about 1 year 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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Meatballs&Milkshakes added about 1 year 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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Thanks to both of you! Can you suggest a vinaigrette recipe (or share yours)? Should I use more acid than normal and less oil?

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Meatballs&Milkshakes added about 1 year 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.

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Amanda is a co-founder of Food52.

added about 1 year 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: <a href="http://www.food52.com/recipes/9110_radish_and_pecan_grain_salad" target="_blank">http://www.food52.com/recipes/9110_radish_and_pecan_grain_salad</a>

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