Barley Salad with Grapes and Pecans

5
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy
Cooked barley has a lovely nutty flavor and wonderful firm texture, making it a perfect grain for side dishes.

Ingredients

water

1¾ cup(s), plus 2 Tbsp water

kosher salt

½ tsp

uncooked pearl barley

¾ cup(s), pearl variety

olive oil

2 Tbsp, extra virgin

vinegar

1 Tbsp, champagne variety

honey

2 tsp

Dijon mustard

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp, freshly ground

grapes

1½ cup(s), red, seedless, halved (or quartered if large)

uncooked radicchio

½ cup(s), thinly sliced

uncooked scallion(s)

½ cup(s), chopped

fresh tarragon

1 Tbsp, minced

chopped pecans

2 Tbsp, toasted

Instructions

  1. 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.
  2. In a small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.
  3. 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.

Notes

This dish can be prepared up to one day ahead but be sure to garnish with pecans just before serving.

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