COOKED BARLEY
Level 1
Barley and Currant Salad
Serves 4
Serve Barley Salad on top of buttered lettuce as a cold salad, as a side dish for grilled fish, or alongside a burger instead of potatoes or rice. We love adding currants for their texture and wonderful port-like flavor -- unlike their sweet and gummy cousin, the raisin.
4 cups cooked barley (or any amount)
1 Tbsp. extra virgin olive oil
2 stalks celery, peeled and finely chopped
¼ purple onion, chopped finely
1 Tbsp. balsamic vinegar
Salt and pepper to taste
1 Tbsp. lemon juice
½ cup currants (or pine nuts, slightly toasted)
1 tsp. Dijon mustard
Toss all ingredients together and adjust seasoning, especially the lemon, for more or less tartness.
Variation: For an Indian twist, substitute balsamic vinegar with rice or tarragon vinegar. Add a teaspoon of ground cumin and finely chopped cilantro.
