Barley And Fresh Herb Salad With Roasted Tomatoes Recipes

Steps:

• Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
• Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
• Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
• Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

Steps:

• You'll want to prep all of your ingredients, first. The assembly of the salad happens quickly. This salad is best served immediately-- or within an hour. You can make the barley up to a day ahead, and then bring it to room temperature-- if desired. Bring a dry skillet to medium-high heat, and then add the barley. Stir the barley often, toasting the barley until it is aromatic. Remove from the pan and set aside to cool. Pine nuts: Bake (on parchment paper, if possible) at 350°F for about 5 minutes. Watch the pine nuts closely, so that they don't burn. Set aside. Zucchini: Cut the zucchini lengthwise and scrape the seeds, using a spoon. You don't have to do this step, but I think it's worthwhile: Heat a little olive oil in a skillet on medium heat. Season the zucchini, lightly, with kosher salt & pepper. Cook for 2 to 3 minutes, cut side down, until lightly golden. Set aside to cool. Barley: You will need a pot with a lid. Bring the chicken stock to a boil. Stir in the barley; cover, reduce heat to a simmer and cook for 15 minutes. Check once or twice, by stirring. If the liquid is gone, and the barley is still uncooked, add a little more of the water. The barley should have a slight "crunch" to it (al dente). Remove from heat and let stand, covered, for 5 minutes. Remove the lid and allow to cool to room temperature. Assembly: Add the tomatoes, onion, zucchini, herbs, lemon zest, and SOME of the lemon juice and vegetables. Add the olive oil. Taste. Add kosher salt & pepper to taste. Taste again! Add more lemon juice, if desired. The lemon juice should come through, but not overpower the salad. Last, add the barley and gently combine. If desired, garnish with fresh Dry Jack Cheese (or cheese of your choice). Serve immediately. To your health & good flavor!

Steps:

• Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
• Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Stir in barley and herbs. Serve warm.