Recipes Warm Cauliflower And Herbed Barley Salad

WARM CAULIFLOWER AND HERBED BARLEY SALAD

Steps:

• Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
• Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
• Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
• Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

HERBED BARLEY SALAD

Steps:

• Combine water, garlic and barley in a large pot.
• Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
• Drain excess water.
• To make dressing, combine mustard, garlic and vinegar.
• Whisk together, then slowly whisk in olive oil.
• Season with salt and pepper if desired.
• Combine half of dressing with warm barley.
• Stir in vegetables and herbs.
• Toss with remaining dressing.
• Season to taste.

BARB'S BROCCOLI-CAULIFLOWER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
• Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

WARM CAULIFLOWER SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
• While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
• When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

WARM CAULIFLOWER SALAD

Steps:

• Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
• In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
• Wash, dry and chop cilantro to make 1 tablespoon.
• When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing. Sprinkle with cilantro and season with salt.

HERBED BARLEY

Steps:

• Saute onion in oil in a large saucepan until tender, about 3 minutes.
• Stir stock, water, barley and thyme into onions. Bring to boil; lower heat; cover and simmer about 25 minutes or until liquid has been absorbed and barley is tender. Add salt and pepper to taste. Sprinkle with parsley.

HERBED BARLEY SALAD WITH DATES

Steps:

• Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
• In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
• Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

BARLEY, CAULIFLOWER, AND HERBS WITH BURRATA

Steps:

• Preheat oven to 350°F. Cook barley in a large pot of boiling salted water until tender, 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
• Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
• Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
• Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
• Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
• DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

BARLEY SALAD WITH HERBS

Steps:

• Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
• Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Stir in barley and herbs. Serve warm.