Strawberry Barley Salad
Nothing says “summer” quite like this salad. Nothing says “delicious” quite like it either.
- 1 c. pearled barley (see TIP A below), rinsed and uncooked
- 5-6 c. water
- 3 tsp. kosher salt, divided
- 3 tbsp. grapeseed or canola oil
- 1/3 c. sliced almonds
- 1/4 tsp. fresh ground black pepper
- 1 large garlic clove, minced or grated
- zest and juice of 1 lemon
- 1 tbsp. pure maple syrup
- 1 tbsp. apple cider vinegar
- 1 dry pint strawberries, hulled and sliced
- 2/3 c. chopped fresh basil
- 2/3 c. chopped fresh mint
- 2 c. fresh baby spinach leaves
- 4 oz. ricotta salata cheese, shaved or crumbled
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Bring thoroughly rinsed barley, water, and 2 teaspoons kosher salt to a vigorous boil in a medium saucepan. Then reduce heat to medium-low to maintain a gentle boil and let cook until the grains are al dente (typically 20-25 minutes for pearled barley). When done, drain off any excess liquid.
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Meanwhile, warm the grapeseed or canola oil in a small skillet over medium heat. Add the sliced almonds, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper (reserve remaining salt and pepper). Stir the almonds until they become lightly toasted and fragrant, about 2-3 minutes. Once done, immediately pull the skillet from the heat and use a slotted spoon to transfer the toasted nuts to a small bowl. Pour the reserved oil into a large mixing bowl.
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Add the minced or grated garlic clove, lemon juice and zest, maple syrup, and apple cider vinegar to the bowl with the reserved oil. Whisk until well blended.
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When ready, add the drained and warm cooked barley to the dressing (adding the barley warm will allow it to better absorb the flavors of the dressing). Stir to coat the barley in the dressing. Let sit at least 5-10 minutes to cool slightly. Then add the sliced strawberries, chopped herbs, and remaining 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Gently stir again. Immediately before serving, gently toss in the fresh baby spinach, ricotta salata, and toasted almonds. Enjoy!
TIP A: The benefit of pearled barley is that it keeps longer and cooks faster than whole grain barley. "Pearled" simply means that the grains were polished to remove or partially remove the outer bran layer that tends to turn rancid a lot earlier than the rest of grain. Barley (like farro) is unique relative to other grains in that its nutrients are fairly evenly distributed. Thus, even when the barley bran is polished away, a lot of healthy nutrients still remain. Bottom line, pearled barley is still very nutrient-rich and much better for you than many other processed grains. It typically cooks in about 20-25 minutes vs. 50-60 minutes for the whole grain variety. If you choose to go with whole grain barley, just be sure to adjust your cooking time.