Toasted Barley Salad With Fresh Herbs Tomato Zucchni Recipe 425

BARLEY SALAD WITH CORN AND ZUCCHINI

Steps:

• Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
• Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.

TOASTED BARLEY SALAD WITH FRESH HERBS, TOMATO & ZUCCHNI RECIPE - (4.2/5)

Steps:

• You'll want to prep all of your ingredients, first. The assembly of the salad happens quickly. This salad is best served immediately-- or within an hour. You can make the barley up to a day ahead, and then bring it to room temperature-- if desired. Bring a dry skillet to medium-high heat, and then add the barley. Stir the barley often, toasting the barley until it is aromatic. Remove from the pan and set aside to cool. Pine nuts: Bake (on parchment paper, if possible) at 350°F for about 5 minutes. Watch the pine nuts closely, so that they don't burn. Set aside. Zucchini: Cut the zucchini lengthwise and scrape the seeds, using a spoon. You don't have to do this step, but I think it's worthwhile: Heat a little olive oil in a skillet on medium heat. Season the zucchini, lightly, with kosher salt & pepper. Cook for 2 to 3 minutes, cut side down, until lightly golden. Set aside to cool. Barley: You will need a pot with a lid. Bring the chicken stock to a boil. Stir in the barley; cover, reduce heat to a simmer and cook for 15 minutes. Check once or twice, by stirring. If the liquid is gone, and the barley is still uncooked, add a little more of the water. The barley should have a slight "crunch" to it (al dente). Remove from heat and let stand, covered, for 5 minutes. Remove the lid and allow to cool to room temperature. Assembly: Add the tomatoes, onion, zucchini, herbs, lemon zest, and SOME of the lemon juice and vegetables. Add the olive oil. Taste. Add kosher salt & pepper to taste. Taste again! Add more lemon juice, if desired. The lemon juice should come through, but not overpower the salad. Last, add the barley and gently combine. If desired, garnish with fresh Dry Jack Cheese (or cheese of your choice). Serve immediately. To your health & good flavor!

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS

Steps:

• Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
• Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
• Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
• Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

BARLEY AND FRESH HERB SALAD WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400°F.
• Combine water and barley in a small pot over medium heat. Simmer until barley is tender, about 15 - 20 minutes. Drain and rinse under cold water.
• Meanwhile, whisk 2 tbsp oil, garlic and honey together. Spread tomatoes on a parchment paper-lined baking sheet and drizzle with oil mixture. Toss to combine. Bake until tender, about 10 - 15 minutes.
• To make dressing, whisk 2 tbsp oil, vinegar, Dijon mustard, salt and pepper together in a small bowl.
• Transfer barley to a large bowl. Add peas, parsley, mint, cheese, seeds and dressing. Toss to combine. Stir in roasted tomatoes.

WARM ROASTED CARROT AND BARLEY SALAD

Steps:

• Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn't absorbed all of the water, drain off the excess.
• Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.
• While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
• When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
• In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

TOMATO AND ZUCCHINI SALAD

Steps:

• In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
• Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

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.