Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
Photo by © Kana Okada


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