Barley salad with grapes and pecans
1¾ cup(s), plus 2 Tbsp water
Uncooked pearl barley
¾ cup(s), pearl variety
2 Tbsp, extra virgin
1 Tbsp, champagne variety
¼ tsp, freshly ground
1½ cup(s), red, seedless, halved (or quartered if large)
½ cup(s), thinly sliced
½ cup(s), chopped
1 Tbsp, minced
2 Tbsp, toasted
- Bring water and salt to a boil in a small saucepan; stir in barley, reduce heat to low and simmer, covered, until barley is tender but chewy and water is absorbed, about 45 minutes. Transfer to a medium bowl and fluff with a fork; allow to cool to room temperature.
- In a small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.
- When barley is cool, gently stir in grapes, radicchio, scallions and tarragon. Drizzle dressng over salad; toss thoroughly to coat. Garnish with pecans. Yields about 3/4 cup per serving.