I love this salad because it's hearty but light. I serve it all year round with meat, chicken or fish. —sweet enough
Test Kitchen Notes
This salad possesses the twin virtues of being both good for you and truly tasty. It's a recipe that could easily veer into the arena of rabbit food but does not. The green beans, barley and wheatberries lend a variety of textures, while the vinaigrette brightens and pulls everything together. The addition of dill reminded us of dilly beans - in a good way. Heather calls for cooked barley and wheatberries, which we cooked separately in plenty of boiling salted water with a splash of olive oil. The barley (pearled) took 20 minutes, and the wheatberries about 40. For the dressing, we used 1 1/2 tablespoons of balsamic vinegar and 4 tablespoons of olive oil. - A&M
greeen beans, cleaned and cut in half
wheatberries, cooked and cooled
barley, cooked and cooled
fresh dill finely chopped
3 parts good olive oil to one part balsamic vinegar
Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.