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Published by
Dalisa

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Barley Salad with Walnut and Parsley

  • Baking — 20 minutes

  • Preparation — 20 minutes

  • Servings — 4

Ingredients

  • 1 1/4 cup

    of pearl barley
  • 1 cup

    of whole walnuts
  • 1 cup

    of flat-leaf parsley, lightly chopped
  • 1

    garlic clove, minced
  • 3 tbsp

    of fresh lemon juice, and zest
  • 1/3 cup

    of olive oil
  • 1 cup

    of mini bocconcini

Preparation

  1. Preheat the oven to 350°F.
  2. In a large pot, bring salted water to a boil. Cook barley for about 25 minutes. When tender, drain and rinse under cold water to stop cooking.
  3. Place walnuts on a baking sheet and bake for 5 to 10 minutes. Check them often so they do not burn. Let cool then roughly chop.
  4. In a large salad bowl, whisk together lemon juice, oil, zest and garlic to make the vinaigrette. Add all the ingredients, season to taste and mix well.
  5. Serve as a side dish with a Dalisa Coq Au Porc for a complete meal.

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