We are on a bit of a roll with grain salads these days. They’re a very welcome change from typical vegetable salads with a side of protein, This tasty combination is a delightfully toothsome combination of tender and crunchy. Yum!
For the salad
- 1 3/4 c barley
- 1/2 tsp kosher salt
- 2 Granny Smith Apples, cored and diced
- 2 c seedless green grapes, halved
- 2 ribs celery, diced
- 3/4 c sliced almonds, toasted
- 4 oz sharp cheddar, cut into 1/4” cubes
- 2 tbsp fresh flat-leaf parsley, chopped
For the vinaigrette
- 1/4 c cider vinegar
- 1/3 c olive oil
- 1/2 tsp sea salt
- pepper to taste
- Bring 8 c of salted water to a boil. Add the barley and simmer, uncovered for 30-45 minutes, or until tender. Drain, rinse and drain again thoroughly. Place in a large serving bowl and toss with 1 tsp olive oil (to prevent the barley from sticking together while it cools). Place the bowl in the refrigerator and stir occasionally until thoroughly cool.
Make the vinaigrette
- In a medium sized bowl, dissolve the salt in the vinegar. Using an emulsion whisk, whisk in the olive oil until thoroughly emulsified. Add pepper to taste. Set aside.
Assemble the salad
- Once the barley is thoroughly cool, combine with the apples, grapes, celery, almonds. Gradually add the vinaigrette, mixing gently but thoroughly. Add the cheddar cheese and parsley. Serve.
- If you need to cool the barley more quickly, you can spread it on a rimmed cookie sheet and place it in the fridge. This also works for quickly cooling vegetables such as green beans or asparagus. It’s another thing to wash, but can save lot of time.
- Prep Time: 20
- Cook Time: 40
- Serving Size: 8