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Gallery Watercress and Barley Salad Credit: Lisa Cohen Recipe Summary prep: 45 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 1 cup pearled barley, rinsed and drained Coarse salt 1/3 cup fresh lemon juice 2 teaspoons Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil Ground pepper 2 medium carrots, cut into small diced pieces 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces 1/2 small red onion, minced 1/4 cup minced fresh dill 1 large bunch watercress, stems trimmed, torn into bite-size pieces 1/3 cup toasted sunflower seeds
Cook’s Notes For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.
Gallery Watercress and Barley Salad Credit: Lisa Cohen
Recipe Summary prep: 45 mins total: 45 mins Servings: 6
Gallery
Watercress and Barley Salad Credit: Lisa Cohen
Watercress and Barley Salad
Credit: Lisa Cohen
Watercress and Barley Salad
Recipe Summary prep: 45 mins total: 45 mins Servings: 6
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 6
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 1 cup pearled barley, rinsed and drained Coarse salt 1/3 cup fresh lemon juice 2 teaspoons Dijon mustard 1 teaspoon honey 1/3 cup extra-virgin olive oil Ground pepper 2 medium carrots, cut into small diced pieces 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces 1/2 small red onion, minced 1/4 cup minced fresh dill 1 large bunch watercress, stems trimmed, torn into bite-size pieces 1/3 cup toasted sunflower seeds
Directions
In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl.
Whisk together lemon juice, mustard, honey, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine.
At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature.
Cook’s Notes For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.
Cook’s Notes
For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.
Reviews
Add Rating & Review 16 Ratings 5 star values: 0 4 star values: 1 3 star values: 9 2 star values: 6 1 star values: 0
Reviews
Add Rating & Review 16 Ratings 5 star values: 0 4 star values: 1 3 star values: 9 2 star values: 6 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 0 4 star values: 1 3 star values: 9 2 star values: 6 1 star values: 0
16 Ratings 5 star values: 0 4 star values: 1 3 star values: 9 2 star values: 6 1 star values: 0
16 Ratings 5 star values: 0 4 star values: 1 3 star values: 9 2 star values: 6 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 9 2 star values: 6 1 star values: 0
All Reviews for Watercress and Barley Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Watercress and Barley Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
