Tuscan Pearl Barley Salad with White Beans | Hearty Italian Bowl
(0)
40 min
Quick
Kifli Kukták
Ínycsiklandó toszkán gabonasaláta al dente árpagyönggyel, krémes fehérbabbal, édes koktélparadicsommal és zamatos aszalt paradicsommal. A friss citromos-olívaolajas dresszing, a roppanós fenyőmag és az érlelt parmezánforgács teszi ezt az őszi salátát tökéletes, laktató mediterrán főétellé.
Preparation method
Preparing the base
Thoroughly rinse the pearl barley in cold water, then cook it in three times its volume of lightly salted water for about 25-30 minutes until chewy and 'al dente'. Drain and let cool until lukewarm.
Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant, then transfer to a small bowl to cool.
Preparing the dressing and vegetables
In a small bowl, prepare the Tuscan dressing: whisk together the extra virgin olive oil, freshly squeezed lemon juice, finely grated lemon zest, crushed garlic, salt, and freshly ground black pepper until smooth.
Chef's tip
Pearl barley keeps in the refrigerator for 3-4 days, so it can be cooked ahead for quick weekday lunches.
If you want even richer flavors, you can also toss some Italian Kalamata olives into the salad along with the Parmesan.
Ingredients
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