Barley Salad With Chickpeas And Pears Food

BARLEY SALAD

Steps:

• Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
• While barley is cooking, chop vegetables and place in a large bowl.
• Add cooled barley and dressing. Toss well to combine.
• Garnish with feta cheese and parsley. Chill 1 hour before serving.

BARLEY SALAD

Steps:

• In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
• Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

BARLEY, FETA, AND PEAR SALAD

Steps:

• Preheat oven to 375°F.
• In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
• While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
• Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.