Cauliflower Barley Salad

barley salad

This was inspired by a recipe in Bon Appetit this month. It doesn’t stray too far, but I had to make some adjustments for personal taste and available ingredients. Dizzle was admittedly skeptical. (This is it? Can I have some bread or something??) By the end of the meal we were both really impressed and satisfied. This will go in the rotation for sure.

Cauliflower Barley Salad
Serves: 2
  • 1 small head of cauliflower, broken into florets
  • ¼ cup barley
  • 1 cup large lima beans
  • handful parsley chopped
  • 2 TB dried tarragon
  • ¼ cup lemon juice
  • 1 TB mayo
  • 1 TB dijon mustard
  • 6 TB olive oil
  • salt and pepper to taste
  1. Cover barley in a pot with water by about 2-3 inches. Bring to boil and cook uncovered for approximately 25 minutes. Drain, rinse, and set aside. Cook cauliflower in a heavy pan on medium, covered, for approximately 15 minutes until tender and beginning to brown slightly. Set aside. Heat cooked beans. Set aside. Use a large bowl big enough to toss all ingredients. Whisk lemon juice, mayo, tarragon, and olive oil until emulsified. Add cauliflower, barley, lima beans, parsley. Toss to incorporate. Adjust seasonings to taste.

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