Barley, 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 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 or lemon juice (to taste)
1tbsp Clearspring Sweet White Miso
1 tbsp Dijon-style mustard
1/3 cup Clearspring Extra Virgin Olive Oil
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.
Serves 4-6
Ingredients
1 cup pearl or pot barley
1 L (6 cups) water
2 pinches Clearspring Traditional Sea Salt
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 or lemon juice (to taste)
1tbsp Clearspring Sweet White Miso
1 tbsp Dijon-style mustard
1/3 cup Clearspring Extra Virgin Olive Oil
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.
