Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
Photo by © Kana Okada


  • 4 ounces ricotta salata, crumbled about 1 cup
  • ½ teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 cup packed flat-leaf parsley leaves
  • Salt and freshly ground pepper
  • 1 cup walnut halves (4 ounces)
  • 1 clove garlic, minced
  • + 2 more ingredients
    • 1/3 cup extra-virgin olive oil
    • 1 ¼ cups pearled barley (9 ounces)

Preheat the oven to 350°. 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. Meanwhile, spread the walnuts in a pie plate and toast f...

View full recipe at My Recipes


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