Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
Photo by © Kana Okada

Ingredients

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

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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