Ingredients:
2 cups pearl barley
7 cups water or stock
sea salt
1 pound broccoli crowns cut into florets
8 scallions, diced
1 red bell pepper, diced
2 carrots, diced
1 cup chopped fresh basil
2 cups Roasted Garlic Vinaigrette (recipe to follow)
fresh lemon juice
freshly ground pepper to taste
Directions:
1. Place the barley in a strainer and set the strainer in a bowl. Run cold water through the barley, swishing with your hands, until the water runs clear. Drain well. Bring the 7 cups of water or stock to a boil in a large saucepan, add 1 teaspoon salt and the barley, cover and return to a boil. Reduce the heat to low and simmer until the liquid is absorbed and the grains are just tender, about 30 minutes. Drain off any excess liquid. Fluff with a fork. Cool to room temperature.
2. Meanwhile blanch the broccoli in boiling water to cover for 1 minute. Plunge into cold water to stop the cooking. Drain well.
3. In a large salad bowl, combine the barley with the broccoli, scallions, pepper, carrots, and basil. Toss well.
4. Before serving bring the salad to room temperature. Pour the vinaigrette over it and toss again. Taste and add lemon juice, salt and pepper as needed and serve.
Roasted Garlic Vinaigrette
Makes ¾ cup
Ingredients:
1 whole garlic bulb
about ¼ cup chicken broth or water
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon red wine vinegar
salt to taste
Directions:
1. Preheat oven to 450 degrees.
2. Remove the papery skin from the garlic bulb. Slice off the top of the bulb to expose the tips of the cloves. Place the bulb in a small ovenproof bowl and pour in the broth or water. Roast for about 30 minutes, basting once or twice, until cloves are soft and browned. Remove garlic from the liquid and let cool.
3. When the garlic is cool enough to handle, squeeze out the cloves from the skin. In the blender, combine the remaining ingredients. Process until smooth. (Stored in an airtight container, the vinaigrette will keep for up 3-4 days in the refrigerator.)
Serves 5-6