DIY: Barley Salad
By Food & Wine
Updated May 01, 2017
DIY Barley Salad: Pan Roasted Salmon
Credit: © Nicole Franzen
Here, the ultimate DIY barley salad guide by Evan and Sarah Rich, the duo behind San Francisco's Rich Table. Start with barley and a tangy vinaigrette, then get inspired by these four amazing variations.
All of these salads can be made with whole-grain hulled barley or polished, quicker-cooking pearl barley. Use the Shiro Shoyu Vinaigrette (on the next slide) for four tasty salad variations.
1 of 6
Advertisement
Advertisement
Shiro Shoyu Vinaigrette
Total time: 10 min; Makes 1 1/4 cups
In a medium bowl, whisk 1/2 cup fresh lemon juice, 1/2 cup extra-virgin olive oil, 1/4 cup shiro shoyu (white soy sauce) or low-sodium soy sauce and 1/4 cup minced shallot until well incorporated. Season with kosher salt.
2 of 6
Variation #1
ROASTED RADISHES
+
RAW RADISH GREENS
3 of 6
Advertisement
Variation #2
ROASTED ACORN SQUASH
+
GOAT CHEESE
+
MINT
4 of 6
Variation #3
BROCCOLI RABE
+
CRISPY GARLIC
+
CHILE OIL
+
LEMON ZEST
5 of 6
Variation #4
PAN-ROASTED SALMON
+
MARINATED ARTICHOKES
+
RED ONION
+
CILANTRO
6 of 6
Advertisement
Advertisement
Advertisement
By Food & Wine