Barley Salad with Parsley and Walnuts

Ingredients

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

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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