Description
This barley salad is a sophisticated take on the run-of-the-mill weekday grain bowl.
Ingredients
Scale
- 1 cup pearled barley
- Fine sea salt and freshly ground black pepper, to taste
- 2 medium fennel bulbs, quartered and thinly sliced (stalks and fronds reserved)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons capers
- 2 tablespoons red or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon reserved fennel fronds, plus more to garnish
- 1 15-ounce can of butter beans, drained and rinsed
- 2 reserved fennel stalks, finely diced
- 3 tablespoons toasted pine nuts
- 2 tablespoons finely diced red onion
- 2 generous handfuls of white raisins
Instructions
- Place the barley into a medium pot and add enough cold water to cover by about 2 inches. Season with ½ teaspoon of salt, cover tightly with a lid, and bring to a boil. Reduce the heat to low and simmer with the lid ajar until barley is cooked through but still chewy, 20-25 minutes. Drain, rinse, and let come to room temperature before adding to the salad. (Note: To cool the barley faster, spread it in an even layer on a baking sheet after draining).
- Meanwhile, preheat the oven to 425F.
- Place the fennel on a parchment-lined baking sheet, drizzle with a tablespoon of oil, and season to taste with salt and pepper. Toss to coat and arrange in a single layer. Roast for 25-30 minutes, until the fennel is nicely browned in places, tossing once halfway through cooking.
- Meanwhile, in a blender, combine the capers, vinegar, mustard, lemon juice, fennel fronds, the remaining 2 tablespoons of oil, and a few turns of black pepper. Blend until smooth. Taste and adjust seasonings, if needed.
- In a large bowl, combine the barley, roasted fennel, beans, fennel stalks, pine nuts, onion, raisins, and dressing. Toss lightly to combine. To serve, garnish with fennel fronds.
Nutrition
- Calories: 460
- Fiber: 15.9 g
- Protein: 13 g
- Cholesterol: 0 g
