Daily Recipe: Warm Cauliflower and Herbed Barley Salad
The day after Valentine’s Day is a good time to eat a lot of vegetables. After a night of chocolate, rich foods and one too many drinks, it’s always good to reset with healthy foods
We have some beautiful green cauliflower and found a recipe for a warm cauliflower, and herbed barley salad. Barley is a healthy high-fiber, high-protein whole grain. When cooked, barley has a chewy texture and nutty flavor, similar to brown rice.
Here’s your fun barley fact for the day, 98% of barley grown in the United States will never make it into your soup or salad. Most barley is refined to make barley malt, a key ingredient in beer, and is also grown for feeding livestock.
If you haven’t cooked with barley, it’s similar to cooking rice. You’ll cover 1 cup of pearl barley with 2 cups of water or vegetable broth and simmer for 30-40 minutes before fluffing with a fork. If you want, you can cook it in a rice cooker. Add 2 1/2 cups of water per cup of barley. Pre-soaking the grain in plenty of water overnight will reduce the overall cooking time by 15 minutes.
So put down that left-over Valentine’s Day chocolate and eat this delicious dish instead.
Warm Cauliflower and Herbed Barley Salad
From: Bon Appetit
- 1/2 cup pearled barley
- Kosher salt
- 1 Tbsp finely grated lemon zest
- 3 Tbsp fresh lemon juice
- 1 Tbsp EIEIO mayonnaise
- 1/2 tsp mustard powder
- 6 Tbsp olive oil, divided
- Freshly ground black pepper
- 1 head cauliflower, cut into florets
- 15 oz lima beans, cooked
- 1/2 cup parsley
- 1 Tbsp dried tarragon
Prepare your barley and your beans. For the beans, soak overnight. Drain and rinse the beans and cover with fresh water (2-3 cups) and simmer for 40 to 60 minutes, until the beans are almost tender. Remove from heat and drain excess water.
Meanwhile, whisk lemon juice, mayonnaise, mustard powder and 5 Tbsp of olive oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
Heat remaining 1 Tbsp oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally until browned in spots, 10-12 minutes. Add 2 tbsp water, cover and cook until just tender, about 2 minutes longer. Season with salt and pepper.
Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 Tbsp tarragon, reserved barley and half of reserved dressing. Toss to coat, season with salt and pepper. Divide salad into bowls, drizzle remaining dressing over. Garnish with lemon zest and 1/4 cup parsley.