Squash Barley Salad With Balsamic Vinaigrette Food

SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
• Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

BARLEY SALAD WITH SQUASH

Steps:

• In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and cook the grain, stirring constantly, until it smells toasty. Remove the saucepan from the heat. Averting your face, add the water (it will bubble up furiously) Return the saucepan to the heat, cover and cook for about 2O to 25 minutes or until barley has absorbed the liquid and is just tender. Transfer the barley to a sieve and drain under cold water; pat dry and set aside.
• During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry.
• In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add the cooked barley, cucumbers and squash and toss well; adjust the seasoning.
• On the outside edge of a serving platter, make a ring of drained sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad.

BARLEY SALAD WITH SQUASH

Steps:

• Dressing: Put vinegar, chopped onion, soy sauce, honey, sugar, minced garlic, and pepper flakes in a blender and mix on high until well blended. With blender on, gradually add olive oil and continue to blend for about 2 minutes until it has thickened. Set aside.
• Preheat your oven to 400 degrees F. Put squash on large baking pan, drizzle with oil, and toss with hands to coat. Roast for 20-25 minutes until cooked through but not too soft.
• Boil barley for about 25 minutes in salted water (about 2 quarts of water, like you are cooking pasta). Barley should be al dente, tender but not mushy at all. Drain barley and pour into a large serving bowl. Pour dressing to taste over it. (I add a bit with each addition of ingredients, to get the perfect amount of dressing.).
• Steam broccoli until it is cooked but still on the crisp side. Add to barley. Add all remaining ingredients and mix. Add additional dressing until it suits your taste. Can be served warm or at room temperature.

WARM GREEN AND YELLOW SQUASH SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
• Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
• Chop the cranberries and add them to the vinaigrette.
• Stir to combine. Set aside.
• Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
• Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
• Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
• dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
• Do Ahead Tip:.
• The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.