Barley Salad and Baklava

April 24, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration. 

Barley salad and baklava

If I could make this lunch over again, I'd add chopped dill to the salad -- but alas, dill was not in the fridge in the crucial time of need. But the salad -- barley with roasted salmon, sliced asparagus, pickled onion, and lots and lots of lemon juice -- fared okay without it. I tossed on some avocado slices instead. Just for fun. And for dessert, I packed up some baklava and apricot-and-pistachio fruit log from Mansoura, an extraordinary Mediterranean bakery in Brooklyn -- a gift from a friend. I'm starting to think I need more friends and more food gifts, and this lunch thing will get a whole lot easier. 

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.