Author Notes
A tabbouleh like salad bolstered with baby kale for a nice lunch. —inpatskitchen
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Serves
2 for lunch or 4 as a side
Ingredients
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1 cup
pearl barley
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2
packed cups baby kale leaves, stems removed and roughly chopped (or use regular kale cut in thin ribbons)
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Juice of one large lemon
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3 tablespoons
extra virgin olive oil
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2 tablespoons
fresh minced dill
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3 tablespoons
fresh mint leaves, thinly sliced
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1
medium tomato, seeded, cored and diced 1/4 inch
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1/3
English cucumber cut in 1/4 inch dice
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2
medium green onions, thinly sliced
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1/2 cup
chopped flat leaf parsley
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1 teaspoon
salt
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1/4 teaspoon
black pepper
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Additional lemon juice, olive oil, salt and pepper for reseasoning if necessary
Directions
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Cook the barley per package instructions. Transfer to a mixing bowl and while still warm, stir in the kale leaves until the kale wilts a bit. Let the mixture cool to room temperature.
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Stir in the remaining ingredients and refrigerate for at least 2 hours. When ready to serve, taste and adjust seasoning with additional lemon juice, oil, salt and pepper if necessary.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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