Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
Photo by Kana Okada

Ingredients

  • 4 ounce(s) ricotta salata
  • 1 cup(s) packed flat-leaf parsley leaves
  • 1 cup(s) walnut halves
  • 0.3333 cup(s) extra-virgin olive oil
  • 1 clove(s) garlic
  • 1.25 cup(s) pearled barley
  • Salt and freshly ground pepper
  • + 2 more ingredients
    • 3 tablespoon(s) fresh lemon juice
    • 0.5 teaspoon(s) 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...

View full recipe at Food & Wine

Comments

Variations on Barley Salad with Parsley and Walnuts

  • Barley Salad with Parsley and Walnuts
    • 4 ounces ricotta salata, crumbled about 1 cup
    • 1 cup walnut halves (4 ounces)
    • Salt and freshly ground pepper
    • 1 clove garlic, minced
    • +4 other ingredients


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