 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
An unusual salad, great for summer meals. From Alton Brown. Ingredients:
1 cup hulled barley |
1 tablespoon unsalted butter |
1 teaspoon kosher salt |
2 cups boiling water |
3 tablespoons freshly squeezed orange juice |
kosher salt |
2 tablespoons extra-virgin olive oil |
3 1/2 to 4 cups cooked and cooled barley |
1 small head fennel, julienned |
1/4 cup pine nuts, toasted |
1/2 cup grated parmesan cheese |
1/2 cup cooked and crumbled bacon, approximately 4 slices |
2 tablespoons chopped fresh parsley leaves |
freshly ground black pepper |
Directions:
1. First you have to prepare the barely with the first 4 ingredients as follows:
2. Preheat the oven to 375 degrees F.
3. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
4. After 1 hour, remove the cover, fluff with a fork.
5. Next In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
6. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
|
|