That’s actually a horrible title for this post, because I’m so very NOT against the grains. In fact, I’ve been really getting into using lots of different grains for my “starchy element” instead of just rice or pasta. The grocery store had quinoa and barley on sale, so I loaded up.
This week, the barley made an appearance in a really easy, but at the same time, kind of complex spring salad made with roasted radishes, barley, fresh strawberries, Manchego cheese (my favorite), and a bright, slightly sweet vinaigrette made with apple cider vinegar and honey. We’re talking layers of flavor and texture here, folks– great on its own or with some additional protein to give it a little more umph for a lunch or dinner sized portion.
Equipment:
Medium pot with a lid for cooking the barley
Measuring cups & spoons
Knife and cutting board
Sheet pan for roasting the radishes
Large bowl
Mixing spoon
Ingredients:
For the salad (makes 4 side salad sized servings):
1 16 ounce package of radishes, washed, trimmed and halved or quartered
1 tablespoon vegetable oil
Salt & Pepper
1 cup strawberries, large dice
1 1/2 cups cooked barley (follow the package directions for cooking)
2 oz Manchego cheese, shaved or broken into chunks
For the vinaigrette:
3 tablespoons apple cider vinegar
1/2 cup light olive oil
2 tablespoons honey
salt and pepper to taste
Preheat the oven to 400°.
Wash the radishes and strawberries, and prep as described above.
Toss the trimmed and halved radishes with the vegetable oil, salt and pepper, then roast for 25 minutes. While they’re roasting, cook the barley according to the package directions. Allow both to cool after cooking while you prepare the vinaigrette.
Whisk the apple cider vinegar and honey together until well combined. While whisking, slowly drizzle in the olive oil until the mixture emulsifies. The traditional ratio for a vinaigrette is 3:1, oil to vinegar, but if you want to make it even lighter, just drizzle in enough oil to make sure the vinaigrette will coat all the salad components well. Season to taste with salt and pepper and set aside.
Combine the roasted radishes, diced strawberries, barley, and cheese in your large mixing bowl. Drizzle as much of the vinaigrette as you like over everything, and stir gently. I recommend letting this salad hang out in the fridge for at least 15 minutes to let the barley soak up some of the vinaigrette. I didn’t have any on hand, but you could also throw in a handful of some fresh chopped herbs like mint or Italian parsley to add another interesting layer of flavor.
We had this salad for dinner with some poached jumbo shrimp, and it was pretty great. Grilled chicken would also be nice, or even just a handful of toasted almonds, walnuts, or pecans. This would actually be a great make-ahead lunch for work, now that I think about it.
Enjoy!
