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Course: Sides & Salads
Keyword: Barley Salad, Make-Ahead, Sides, Spring, Weeknight Dinner

Barley Salad

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 to 6 servings
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  • 3 tablespoons freshly squeezed orange juice
  • Pinch kosher salt, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 to 4 cups barley, cooked and cooled
  • 1 small head fennel, thinly sliced
  • 1/4 cup pinenuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh parsley leaves
  • Freshly ground black pepper, to taste
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 to 6 servings

Procedure

  • In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
  • Combine the barley, fennel, pinenuts, Parmesan, bacon, and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
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