Barley Salad with Asparagus
We love barley – and using quick-cooking barley has this pilaf ready in no time. This is a warm salad. Or make ahead and serve chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salads
Ingredients
Scale
- 2/3 cup (2.5 oz, 75gr) quick-cooking barley
- 1 1/3 cups (11oz, 330ml) chicken broth
- 6oz (180gr) green asparagus, trimmed, cut into 1″ (2.5cm) lengths
- 3oz (90gr) peapods, snow peas, sliced in half or thirds
- 3oz (90gr) cherry tomatoes, cut in half
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh chives
- Vinaigrette
- 1 tbs Dijon-style mustard
- 2 tbs sherry vinegar
- 3 tbs good olive oil
- 1 tsp dried Herbes de Provence
- rovence
Instructions
- Cook barley in stock until done, stirring occasionally.
- If all stock is not absorbed, drain.
- Fluff and leave uncovered to cool a bit.
- Bring a medium pan of water to boil and blanch the asparagus for 2 minutes if slender, 3 minutes if thick.
- Add snow peas for the last 1 minute of cooking time.
- Drain and rinse with cold water to stop the cooking, but leave them a bit warm.
- Vinaigrette:
- In a small bowl whisk together mustard, Herbes and vinegar.
- Slowly drizzle in olive oil, whisking constantly.
- To finish:
- Put barley into a medium bowl. Add drained vegetables, chives and Vinaigrette, stir well to combine.
- Add tomatoes, stir gently and serve.
Notes
You could use pearl barley but that would increase the cooking time. Quick-cooking barley is readily available.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 478
- Sugar: 5.8 g
- Sodium: 823 mg
- Fat: 22.4 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 60.9 g
- Fiber: 13.8 g
- Protein: 11.2 g
- Cholesterol: 3.3 mg
Keywords: barley, salad, asparagus
