Warm Cauliflower And Herbed Barley Salad Recipes

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WARM CAULIFLOWER AND HERBED BARLEY SALAD



Warm Cauliflower and Herbed Barley Salad image

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Bean     Sauté     Low Fat     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Barley     Cauliflower     Winter     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

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



Herbed Barley Salad image

This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!

Provided by Just Call Me Martha

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups water
3 garlic cloves
1 cup pearl barley
6 green onions, chopped (optional)
1/2 cup chopped radish
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/4 cup chopped parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 teaspoons Dijon mustard
1 garlic clove
1/4 cup red wine vinegar
1/2 cup olive oil

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.

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