Friday, June 04, 2010

French Barley Salad with Fresh Dill
This salad is an adaptation from one of the Moosewood cookbooks, I don't remember which one, and I first saw it on someone else's blog, which I can't remember either. It is a refreshing and healthy alternative to all the usual mayonaise laden summer salads. Dill seems to be the unwanted step-child of the herb garden. It is always a difficult sell in the restaurant, and it doesn't please serious wine drinkers. I am told that it is the Herb of the Year for the Herb Society. So let's give Dill a little respect and let Basil, Oregano, and Cilantro have a little rest.
2 cups of cooked barley
2 carrots, cut into bite sized chunks and blanched until crisp-tender
1/2 pound fresh green beans, trimmed and blanched until crisp-tender
1 sweet red pepper, julienned
1/4 pound mushrooms, quartered
1/2 cup toasted nuts-I used pecans
Juice of two lemons
2 Tablespoons white wine vinegar
1 garlic clove, minced
1 small shallot, minced
3/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup chopped fresh dill, extra for garnish
Whisk the ingredients together and fold into the salad

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