Since we last 'met', you can add two more things to the bad luck I told you about. Turns out my camera never did make it back from vacation with me. Johnny and I spent five days in Hilton Head, SC with his family which was the scene of the accident for my computer (bad luck #1). And also, my ipod went kaput. The ipod, thankfully only required buying a refurbished one for cheap cheap cheap (whew!) as a replacement, but unfortunately the camera is "lost" as my mom would say. As in a place something goes with no explanation as to where or why, never to return and with it my vacation photos and photos of a delicious quinoa salad that I had forgotten to download prior to vacation (damn!). But, thankfully many others had cameras in Hilton Head, and the quinoa salad CAN be made again... I guess... but in the mean time I have another one to share with you. (Thanks Marcie & Gabe for lending their camera for the photos!) Besides, the quinoa salad is SO last summer...
I get hooked. Hooked I say on a salad and then it is a ridiculous repeater for at least a couple of years and then I kind of get over it. I would say this one is my salad of 2010 although I tore it out of Food & Wine at least a couple of years ago. Everyone needs a collection of summer salad recipes to pull out for the numerous bbq's or invites for an impromptu get together and this is one of mine. I always make extra too because it keeps well and is perfect for a light lunch.
This one is especially my go-to because it doesn't even require a trip to the grocery store! Well for me at least, as most are pantry staples with the exception of the parsley, but I usually have some lying in my produce drawer. If you aren't a fan of barley or can't find it I could see substituting farro or bulgur wheat. Quinoa or pasta could work too but wouldn't add the nutty flavor you would get from the barley, farro or bulgur. This recipe has a few of my favorite ingredients. I think parsley makes everything seem so fresh, walnuts are my second favorite nuts to almonds, and I love lemon vinaigrette.
This isn't necessarily the *star* of the show at the bbq, but if you are having some rich flavored, heavy meats then it is nice to have a light option with simple flavors that can kind of blend with everything. I like it as a side to kebabs with a flavorful dipping sauce (I know, big surprise right) and if some runs into my barley salad, it works. But the lemon dressing is nice and light so it's fine just on it's own too, no 'steal the show' main courses needed.
It's August... (AUGUST!), but there's still plenty of bbq's left. And it's been a busy summer, but finally, I'm not going anywhere. Unless of course you invite me over. And if so, I know what I'm bringing...
Trish's Tips:
This will keep just fine fully prepared, but if you want it to be nice and fresh, add the parsley just before serving. If you can't find ricotta salata you could use feta, it would be a much stronger flavor, but still good. Goat cheese would also be good and ditto on the flavor as feta. Ricotta salata is kind of like a less 'wet' feta, but still quite dense but much more mild with a bit of a salty flavor. Worth seeking out if you ask me. I found mine at Whole Foods. I
guess you could make sans cheese, but being the cheese-lover that I am I certainly wouldn't recommend it. Toasting nuts: you've done it, right? I just put more than I need in a dry skillet, toast over a flame and let cool then store in the freezer, then they are all toasted for whenever you need them! Don't be scared by the cooking directions on the barley, it doesn't need the ridiculous amount of time it says there, follow the directions here and just keep tasting for doneness. As always, taste taste taste! Add a bit more lemon juice, olive oil, salt and pepper when you are done following the instructions here and go with your instincts!
Barley Salad with Parsley and Walnuts
Adapted from Food & Wine Magazine
Ingredients:
1 1/4 cups pearled barley (9 oz)
1 cup walnut halves
grated lemon zest of half a lemon
3 TBL fresh lemon juice
1/3 cup extra virgin olive oil
1 garlic clove, minced
Salt and freshly ground black pepper
1 cup packed flat leaf parsley, roughly chopped
4 oz, crumbled ricotta salata (about 1 cup)
Directions:
In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25-35 minutes. It should be similar to how you cook pasta and be a bit al dente. Drain the barley and place in large bowl.
Meanwhile make dressing. Whisk lemon juice with the olive oil, garlic, lemon zest, salt and pepper. Pour over warm barley and let cool while you prepare the remaining ingredients.
Roughly chop nuts and add to salad once barley has cooled to room temperature. Add parsley and ricotta salata and toss to coat. Season to taste with salt, pepper and additional lemon juice or olive oil if needed.
