Watercress and Barley Salad
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- Yield Serves 4-6
Ingredients
- 1 cup pearled barley, rinsed and drained
- Coarse salt
- 1/3 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- Ground pepper
- 2 medium carrots, cut into small diced pieces
- 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces
- 1/2 small red onion, minced
- 1/4 cup minced fresh dill
- 1 large bunch watercress, stems trimmed, torn into bite-size pieces
- 1/3 cup toasted sunflower seeds
Directions
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In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl.
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Whisk together lemon juice, mustard, honey, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine.
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At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature.
Cook's Note
For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.
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