Warm Cauliflower and Herbed Barley Salad |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look. Ingredients:
1/2 cup pearled barley |
kosher salt |
1 tablespoon finely grated lemon zest |
3 tablespoons fresh lemon juice |
1 tablespoon mayonnaise |
1 teaspoon dijon mustard |
6 tablespoons olive oil, divided |
freshly ground black pepper |
1 head cauliflower, cut into florets |
1 15-ounce can gigante, corona, or butter beans, rinsed |
1/2 cup flat-leaf parsley leaves, divided |
2 tablespoons fresh tarragon leaves, divided |
Directions:
1. Place barley in a large saucepan; add water to cover by 2 . Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
2. Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
3. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
4. Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
5. Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
6. Per serving: 420 calories, 25 g fat, 11 g fiber Nutritional analysis provided by Bon Appétit
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