Barley Salad with Parsley and Walnuts

Name: Barley Salad with Parsley and Walnuts
Total time: 40 min
Yield: 6
Ingredients: 1 1/4 c. pearled barley (9 ounces); 1 c. walnut halves (4 ounces); 3 tbsp. fresh lemon juice; c. extra-virgin olive oil; 1 clove garlic; 1/2 tsp. finely grated lemon zest; Salt and freshly ground pepper; 1 c. packed flat-leaf parsley leaves; 4 oz. Ricotta salata

By Grace ParisiPublished: Dec 9, 2008

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Yields:

Total Time:

40 mins

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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette. It can be served as a main course or as a side for grilled chicken or pork.

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Ingredients

1 1/4 cups pearled barley (9 ounces)
1 cup walnut halves (4 ounces)
3 Tbsp. fresh lemon juice
cup extra-virgin olive oil
1 clove garlic
1/2 tsp. finely grated lemon zest
Salt and freshly ground pepper
1 cup packed flat-leaf parsley leaves
4 oz. Ricotta salata

Directions

1. Step 1Preheat the oven to 350 degrees. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
2. Step 2Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
3. Step 3In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.