My Recipe Box

Asian Barley Salad

By das4119, member

Posted: July 19th, 2013

If you can, make your salad well in advance, even up to a day before serving. This gives the grains time to absorb the vinaigrette and lets the flavors meld. Take the salad out of the refrigerator 30 to 45 minutes before serving so that it is not ice cold; it will be most flavorful when just slightly chilled or at room temperature.

Created Using: Grain Salad

1-3/4 cups pearled barley
kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
3 Tbs. fresh lemon juice, more as needed
3 Tbs. fresh lime juice, more as needed
1 Tbs. Asian sesame oil
freshly ground pepper
3/4 cups peeled diced avocado
3/4 cups diced bell peppers (any color; 1/2-inch dice)
3/4 cups cut, cooked asparagus (grill or steam until crisp-tender, then cut into 1-inch pieces)
3/4 cups sliced carrots (1/4-inch thick slices), steamed until crisp-tender
3/4 cup chopped toasted almonds
1 cup cooked black beans
2 Tbs. chopped fresh basil
2 Tbs. chopped fresh cilantro leaves and stems

Rinse the barley under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the barley, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the barley covered, until tender, about 30 to 45 minutes. Drain and rinse the barley with cold water to stop the cooking.

Transfer the barley to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the barley on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice and lime juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the sesame oil. Taste and season with salt, pepper, and additional lemon juice and lime juice or olive oil as needed.

Put the cooked and cooled barley in a large serving bowl and toss to break up any clumps. Add the avocado, bell peppers, asparagus, carrots, almonds, black beans, basil, and cilantro and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

My first attempt at creating a recipe! I wanted an Asian taste to the grain/bean salad.x

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