However, we are always looking for new recipes to try, and we are fairly adventurous souls, so I said, sure! We did have to substitute several items. The original recipe says that farro is available in most Italian grocery stores. Those are pretty scare in the small(ish) NC town I live in. I also could not find ricotta salata, or sunflower oil. Luckily, there are easy substitutes for all of these! I took one bite, before the flavors had even had time to mix, and swooned. I texted my husband immediately and told him he had picked a winner!
This recipe makes enough for a potluck supper, or a larger family than ours! My son is not an adventurous eater; he actually eats much the same thing every night (and the fact that we make him a separate meal is a subject for another blog post in the future). So it was just my husband and I, eating large servings for lunch and dinner. The next time I make it just for us, I will probably half the recipe.
So here's my lower-brow version of the salad. The recipe's origins are below the recipe - I want to give credit where credit is due.
Barley-Chickpea Salad with Sunflower Seeds
- 2 cups pearled barley
- 1 teaspoon kosher salt
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups cooked chickpeas or one 15-ounce can, drained and rinsed
- 1 pint grape tomatoes, cut in half lengthwise
- 1 small red onion, cut into small dice
- 1 cup (5 ounces) sunflower seeds, toasted (I used roasted sunflower seeds, so I didn't toast them again)
- 1/2 cup chopped Kalamata olives
- 2 cups (8 ounces) crumbled feta
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 cup chiffonade of fresh basil or 1 TB dried basil
- Freshly ground black pepper
1. Place the barley and 1 teaspoon salt in a large saucepan and add enough cold water to cover by 4 inches. Bring to a simmer over medium heat and cook until tender, about 20 minutes. Drain in a colander and rinse with cold water. Transfer to a serving bowl large enough to hold the remaining ingredients. (I would make sure to get Pearled Barley, not Quick Cooking Barley. I think the quick cooking kind would get mushy, and you don't want mushy).
2. While the barley is simmering, cook the asparagus in a pot of boiling water with 1 tablespoon salt for 2 minutes. Drain well, rinse in cold water, and add to the cooled barley.
3. Add the remaining ingredients and toss. Season with salt and pepper to taste.
4. Keep the salad at a cool room temperature for 1 hour or cover and refrigerate for up to 2 days. Bring to room temperature at least 1 hour before serving.
Excerpted from In A Nutshell: Cooking and Baking with Nuts and Seeds by Cara Tannenbaum and Andrea Tutunjian. Copyright © 2014 by Cara Tannenbaum and Andrea Tutunjian.
This would be a great side dish to bring to a holiday party or family dinner. It tastes fresh, and a little tangy, but is not something that would overpower the main dishes. Other than the cheese, it is even vegan! Or you can be like us and enjoy it as a main dish.
My husband prefers his cold, straight from the fridge. I like mine heated in the microwave! I served it with a toasted sunflower bread, but I think any crusty, strong bread would work.
Enjoy!
No comments:
Post a Comment