Barley [1], with its slightly sweet taste and firm texture, makes the perfect grain salad.
Serves 4-6
Ingredients
1 cup pearl or pot barley
1 L (6 cups) water
2 pinches Clearspring Traditional Sea Salt [2]
2 cups cooked sweet corn kernels
1/2 cup chopped salad onions
1 red pepper, seeded, finely diced and blanched
1/2 cup minced parsley
For mustard Vinaigrette
2-3 tbsp Clearspring Brown Rice Vinegar [3] or lemon juice (to taste)
1tbsp Clearspring Sweet White Miso [4]
1 tbsp Dijon-style mustard
1/3 cup Clearspring Extra Virgin Olive Oil [5]
Method
1. Rinse the barley in a sieve until the water runs clear. Drain. Bring the water and salt to a boil. Add the barley and simmer, covered, for 40 minutes, or until it is just tender. Rinse under cold water; drain well.
2. In a medium-sized serving dish, mix the barley with the remaining salad ingredients.
3. In a small bowl combine the vinegar or lemon juice, miso, and mustard. Add the oil and whisk vigorously until it has emulsified. Drizzle the dressing over the salad. Toss and serve.
[6]
Serves 4-6
Ingredients
1 cup pearl or pot barley
1 L (6 cups) water
2 pinches Clearspring Traditional Sea Salt [2]
2 cups cooked sweet corn kernels
1/2 cup chopped salad onions
1 red pepper, seeded, finely diced and blanched
1/2 cup minced parsley
For mustard Vinaigrette
2-3 tbsp Clearspring Brown Rice Vinegar [3] or lemon juice (to taste)
1tbsp Clearspring Sweet White Miso [4]
1 tbsp Dijon-style mustard
1/3 cup Clearspring Extra Virgin Olive Oil [5]
Method
1. Rinse the barley in a sieve until the water runs clear. Drain. Bring the water and salt to a boil. Add the barley and simmer, covered, for 40 minutes, or until it is just tender. Rinse under cold water; drain well.
2. In a medium-sized serving dish, mix the barley with the remaining salad ingredients.
3. In a small bowl combine the vinegar or lemon juice, miso, and mustard. Add the oil and whisk vigorously until it has emulsified. Drizzle the dressing over the salad. Toss and serve.
[6]