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?

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7 Comments

puttakka March 2, 2012
Thanks to both of you! Can you suggest a vinaigrette recipe (or share yours)? Should I use more acid than normal and less oil?
 
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.
 
Amanda H. March 2, 2012
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/9110_radish_and_pecan_grain_salad
 
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.
 
puttakka March 2, 2012
olive oil
 
Amanda H. March 2, 2012
You might want to try a different oil like vegetable oil. Olive oil congeals in the fridge; veg oil does not.
 
Amanda H. March 2, 2012
What kind of oil are you using?
 
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