Author Notes
I had a bunch of leftover pearl barley from winter soup making, but it being June in Southern CA, the last thing I wanted was something hearty. I came up with this salad as a light and refreshing side to lamb. —russeaime
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Ingredients
- Barley Salad
-
1 cup
pearl barley
-
3 cups
water
-
2 sprigs
thyme
-
1
English cucumber
-
1/3 cup
dried apricots, chopped
-
1/2
medium red onion, finely diced
-
1/3 cup
walnuts, chopped
-
salt
- Dressing
-
2 tablespoons
fresh mint, chopped
-
1/2 teaspoon
fresh tarragon, chopped
-
1
lemon
-
1/4 cup
buttermilk
-
1 teaspoon
aioli (I had some leftover but you can use mayonnaise)
-
salt and pepper to taste
Directions
-
Wash barley if dirty. Place in a pot with 3 cups water, thyme, and salt to taste. Bring to a boil and then turn down the heat. Let simmer for 45 mins or until soft, but still chewy. Drain excess water and let cool.
-
Quarter cucumber and slice thinly. Place in a large bowl with the diced apricots, walnuts, and red onion. Add the barley once cooled.
-
To make the dressing, mix the mint, tarragon, lemon and salt together. Add the buttermilk and aioli (or mayonnaise). Blend thoroughly together (I like to use a small jam jar and shake until fully blended). It should be smooth with no lumps. Add pepper and more salt to taste.
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Mix dressing with barley and other ingredients. Serve at room temperature.
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