Monday, 1 July 2013

Barley Salad with Peas & Herbs

Barley makes such great summer salads.  This one is so cool and refreshing, with peas and herbs, and some cucumber if you like. We added chicken and ate it for supper.

This looks like being a great year for peas so far. I wish we had planted more, but I wish that every year. There's only so much space though, and also only so much time to sit and shell them... they are certainly a bit of a luxury fresh, but oh so good.

4 to 6 servings
20 minutes prep time, plus 1 hour to cook barley and shell peas

Barley Salad with Peas & Herbs

Cook the Barley:
1 cup pot or pearl barley
1/4 teaspooon salt
3 cups water

Put the above in a rice cooker, and cook. Alternatively, put them in a pot on the stove and bring to a boil. Reduce the heat to a low simmer and cook until the barley is tender and the water absorbed. Allow to cool.

Make the Dressing:

1/4 teaspoon lemon zest
the juice of 2 medium lemons
1/3 cup sunflower or olive oil
1/4 teaspoon salt
freshly ground black pepper to taste

 Wash the lemons and grate a little of the zest into a small bowl. Squeeze the lemons and add the juice, oil, salt and pepper to the bowl. Whisk before adding to the salad.

Make the Salad:
2 to 3 cups shelled peas (1 1/2 quarts with shells on)
1/3 cup finely chopped parsley
1/4 cup finely chopped chives
2 tablespoons finely chopped dill
2 tablespoons finely chopped fresh mint

Optional Additions:
cucumbers, hard boiled eggs, cooked chicken or ham

Shell the peas, and blanch them in boiling water for one or two minutes, then rinse in cold water to cool them. Drain well. Toss them in a bowl with the broken up barley. Wash and mince the herbs finely, and mix them in. Add a cup or so of chopped cucumber if you like it and have it. Toss with the dressing. This can and should be made a little in advance, to allow the flavours to blend.

As-is, this makes a good side salad; to make it a full meal add a few hard boiled eggs, peeled and chopped, or 1 or 2 cold poached chicken breasts, chopped, or about a cup of diced cold cooked ham.





Last year at this time I made Pollo Oreganato.

2 comments:

KimC said...

okay.. I have to say you pretty much have my dream garden now CHICKPEAS PEANUTS SWEET POTATOES!!! All things I've been dying to try. I'm feeling pretty low and envious its been raining since March in this part of southern Ontario. The only thing that's happy with the constant puddles is the celery

Love the blog!
Kim

Ferdzy said...

Thanks, Kim! Sorry about the rain... maybe you can send us some, we could use a bit as usual. Chickpeas actually grow more like peas than beans and don't need super hot weather, but they did have to be planted earlier in the spring. (They are day length sensitive.) Maybe give them a try next year.