🔕 🔔
Loading…

My Basket ()

All questions

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 about 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 2005 views
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

What kind of oil are you using?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

olive oil

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

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

33f00148 b116 47f0 8789 76ae3bdb2bbb  photo 1
added about 6 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 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?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

33f00148 b116 47f0 8789 76ae3bdb2bbb  photo 1
added about 6 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.

397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 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...