BARLEY & BROCCOLI SALAD

By BobD

Ingredients

• For the dressing:
• 3 cups water or stock
• 1 cup barley
• Salt to taste (about 1/2 to 3/4 teaspoon)
• 1/2 pound broccoli florets
• 2/3 cup cooked chickpeas or edamame, or 1/3 cup each
• 5 radishes, sliced
• 2 to 4 tablespoons chopped fresh herbs, such as parsley, mint, dill, basil or tarragon (or use a combination)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced or pureed
• Salt and freshly ground pepper
• 6 tablespoons extra virgin olive oil

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Bring the water or stock to a boil in a medium saucepan. Add the barley and salt. When the water returns to a boil, reduce the heat, cover and simmer for 40 to 45 minutes until the barley is tender. Pour off any liquid remaining in the pan, cover the pan and allow the grains to sit, covered, for 10 to 15 minutes before serving.

2. Steam the broccoli for four to five minutes until tender but still bright. Remove from the heat, rinse with cold water and drain on a clean kitchen towel. Toss with the barley, chickpeas and/or edamame, radishes and herbs in a large bowl.

3. In a small bowl or measuring cup, mix together the lemon juice, mustard, garlic, salt and pepper. Whisk in the olive oil. Toss with the barley and broccoli mixture, and serve.

Advance preparation: You can do everything through step 2 up to a day ahead and store in the refrigerator. The dressing should be made and the salad tossed shortly before serving.