I love this salad because it's hearty but light. I serve it all year round with meat, chicken or fish.
I love this salad because it's hearty but light. I serve it all year round with meat, chicken or fish.—sweet enough
Food52 Review: 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
pound greeen beans, cleaned and cut in half
cup wheatberries, cooked and cooled
cup barley, cooked and cooled
tablespoons fresh dill finely chopped
cup 3 parts good olive oil to one part balsamic vinegar
salt and pepper to taste
finely minced shallot
- 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.