Name: Barley Salad with Fennel and Nectarine “Pico de Gallo”
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 2
Ingredients: 2 cups [180 g] sugar snap peas; Leaves from 3 or 4 sprigs basil, thinly sliced; ½ tsp Dijon mustard; 2 nectarines, peeled and cut into bite-size pieces, juices reserved; Freshly ground black pepper; 3 Tbsp white wine vinegar; ½ head fennel, cored and thinly sliced, plus a few fronds, minced; 2 cups [480 ml] water; 1 shallot, finely diced; 2 oz [55 g] ricotta salata cheese, grated; 1 head Treviso lettuce, thinly sliced; ½ cup [100 g] pearled barley, rinsed; Kosher salt; Zest of 1 orange; 2 Tbsp minced flat-leaf parsley; ¼ cup [60 ml] extra-virgin olive oil

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Barley is one of my favorite grains. I love its springy texture, and it cooks up fast, fast, fast. The sugar snap peas add crispness and color but what makes this salad special is the fennel and nectarine “pico de gallo” topping. Crunchy and juicy at the same time, this dish is really two salads in one. Prepping the vegetables while the barley cooks really speeds things up.