BARLEY CAULIFLOWER SALAD

BARLEY CAULIFLOWER SALAD


Happiest of New Years! We’re starting ours with a healthy but substantial salad to begin to offset yesterday’s food transgressions. Time to pay the piper, but let’s do it deliciously, with a warm barley and roasted cauliflower salad that feels like a meal. It’s also a great side with chicken or fish, and as cold leftovers – well, there won’t be any but if there were, you’d enjoy them.

Wishing you a year of peace, health and good food!

Barley Cauliflower Salad

Prep time: 45 minutes
Serves: 4

Ingredients

  • 1 cup pearled barley
  • ½ cup vegetable stock
  • 2 tablespoons vegenaise
  • 6 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • fresh pepper and salt to taste
  • 1 head of cauliflower, cut into florets
  • 1 cup frozen steamed lima beans
  • ½ cup flat leaf parsley
  • 2 tablespoons tarragon, chopped coarsely
  • 2 tablespoons butter
  • 1 tablespoon whole grain mustard
  • 1 tablespoon grated lemon zest

Directions

  1. Add barley and water to a saucepan, covering barley by several inches, add salt and bring to a boil. Cook 25 minutes until barley is tender and drain well. Set aside.
  2. Heat butter in a large skillet and add cauliflower. Cook until golden brown on some parts. Cover and cook until just tender. Season with salt and pepper, and set aside.
  3. To make the dressing: Mix together lemon juice, vegenaise, Dijon mustard and 5 tablespoons oil in a medium bowl and add salt and pepper.
  4. Transfer cauliflower to a large bowl, add beans, parsley, tarragon, barley and half of dressing. Add salt and pepper and drizzle remaining dressing over it. Garnish with lemon zest, ¼ cup parsley and 1 tablespoon tarragon.

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