Shrimp and Barley Salad with Green Beans
- SERVINGS: 4
Barley has a pleasant, slightly chewy texture and a mild flavor that doesn't overpower the shrimp.
- 3/4 cup pearl barley (6 1/2 ounces), rinsed
- 1 pound medium shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 1 pound thin green beans or haricots verts
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup minced shallots
- 2 teaspoons finely grated lemon zest
- 1 cup diced celery (1/3 inch)
- 1 large red bell pepper, finely diced
- 1 large green bell pepper, finely diced
- 1/4 cup chopped fresh basil
- 3 tablespoons chopped fresh cilantro
- In a medium saucepan, cover the barley with 6 cups of cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 1 hour. Drain the barley and let cool.
- Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook for 30 seconds after the water returns to a boil. Drain the shrimp and let cool. Season with salt and black pepper.
- Fill the saucepan with fresh water and bring to a boil. Add 1 teaspoon of salt and the beans and boil until just tender, about 5 minutes. Drain the beans and rinse under cold running water. Drain and pat dry.
- In a medium bowl, whisk the olive oil with the lemon juice, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Stir in the shallots and lemon zest. In a large bowl, toss the barley with the shrimp, celery, red and green bell peppers, basil, and cilantro. Add the dressing and toss.
- Mound the salad on plates or a platter. Toss the beans in the dressing that clings to the bowl and season with salt and black pepper. Garnish the salad with the beans and serve at room temperature.
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Congratulations to Mei Lin, winner of Top Chef Season 12.