Warm Cauliflower & Herbed Barley Salad

21 Feb

I am always looking for new ways to incorporate grains and veggies into our diets.  This recipe appeared in an issue of Bon Appetit magazine and I thought it had excellent potential. Yes, the dressing has mayo but it’s only one tablespoon for an entire head of cauliflower and a pile of barley.

A lot of people don’t seem to care for cauliflower that much (“It smells like feet!” a friend once exclaimed), but I’ve always liked it. It’s especially nice here with little caramelized spots lending some sweetness to each floret. You can most definitely do this salad ahead of time and it’s even better the next day. I made mine without the beans as none of those goes over particularly well in our house, but I have no doubt they could work in the salad. Instead, I doubled the amount of barley.

Serves 4 with lots of leftovers.

Ingredients

1/2 c pearled barley
1 tb lemon zest
3 tb lemon juice
1 tb mayo
1 ts Dijon mustard
6 tb extra virgin olive oil
1 head cauliflower, cut into florets
1 15-oz can of corona, gigante or butter beans
1/2 c fresh parsley, chopped
2 tb fresh tarragon, chopped
salt & pepper

Directions

1. Place barley and 1.5 cups of water (or broth) in a large saucepan with a generous pinch of salt. Bring to a boil, cover and cook for 25-30 minutes. Set ‘er aside.
2. Meanwhile, whisk the lemon juice, mayo, Dijon mustard and 5tb of olive oil until the mixture emulsifies.
3. Heat a large pan to medium and add the remaining oil. Toss in the cauliflower and season with salt and pepper. Turn the florets over occasionally and cook roughly 10 minutes, until you start to see brown spots appearing. Add in 2tb of water, cover and steam for two more minutes.
4.  Transfer the cauliflower to a large bowl. Add half of the parsley and tarragon, barley and dressing. (If you’re using the beans, this is when you would add them.) Stir to coat everything thoroughly.  Season with salt and pepper if necessary.
5. Divide the salad among 4 bowls. Garnish with lemon zest and the rest of the herbs.

photo

About these ads

One Response to “Warm Cauliflower & Herbed Barley Salad”

  1. Sarah, Simply Cooked February 22, 2014 at 5:48 am #

    Lovely idea. I have really started to enjoy cauliflower recently. You’re right that it can be very nice and sweet and nutty. It tastes great with mustard, eh?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 63 other followers

%d bloggers like this: