Barley Parsley Salad with Walnuts and Lemon Vinaigrette

  • 1 ¼ cups pearled barley
  • 1 cup walnut pieces
  • 3 Tbsp fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, minced
  • ½ tsp lemon zest
  • Salt and freshly ground black pepper
  • 1 cup packed fresh parsley
  • 4 oz  (1 cup) crumbled ricotta salata

A simple and very delicious grain salad.

Cook barley in a large pot of boiling salted water until tender, about 25 minutes. Drain, rinse under cold water and drain thoroughly. Allow to cool to room temperature. Toast the walnuts in a skillet until fragrant and golden. Remove from pan and cool then chop coarsely. In a large serving bowl, combine the lemon juice, zest, garlic, salt and pepper.  Drizzle in the olive oil and whisk to combine. Add the cooled barley, parsley and ricotta salata. Toss gently, add the walnuts, toss again, and serve.

From Food and Wine Magazine