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
- 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
- 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.
- 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.
- To make the dressing: Mix together lemon juice, vegenaise, Dijon mustard and 5 tablespoons oil in a medium bowl and add salt and pepper.
- 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.