Live Chef Demonstrations

A Pretty Barley Salad

Contributed by Beth Dooley

Yield: 6 Servings

Ingredients
1 1/4 cup barley (9 ounces)
1 cup hazelnuts, roasted
3 tablespoons fresh lemon juice
1/4 cup hazelnut oil
3 cloves garlic, minced
½ teaspoon finely grated lemon zest
Salt and freshly ground black pepper to taste
1 cup chopped parsley
4 ounces crumbled ricotta cheese

Method

1.  Preheat the oven to 350 degrees F.

2. In a large saucepan of boiling salted water, cook the barley over high heat until tender, 25-35 minutes.

3.  Drain and rinse under cold water to cool down and allow to drain thoroughly.

4. Spread the nuts in a pan and toast in the oven until golden and the skins begin to crack, about 5 minutes. Transfer to a cutting board and allow to cool. Chop coarsely.

5. In a large bowl, whisk together the lemon juice, oil, garlic, and lemon.

6. Add the barley and the parsley and the ricotta and toss to coat.

7. Toss in the nuts and serve at room temperature.