Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
Photo by © Kana Okada


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

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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