Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
Photo by © Kana Okada


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

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...

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