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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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