(*Reader Recipe)
This recipe comes from Anne, who was a guest of a guest of one of my friend’s at The First Unconfidential Cooks’ Dinner. She loves the salad (and so did everyone!), and also its personal history: It is one of the dishes her mother made when she came to help her out after the birth of her first child. Anne says it always brings back feelings of being taken care of. True comfort food. The only change Anne makes is to serve it on top of the arugula instead of tossing everything together because it works better as leftovers—otherwise, the arugula gets very ugly and slimy. Fortunately, there were leftovers–and they were almost better, the dressing having really infused the barley and the other ingredients.
4 cups chicken broth
1 1/2 cups barley
1/4 cup balsamic vinegar
3 garlic cloves, minced
2 t. fennel seeds
1/4 cup walnut oil
1/4 cup olive oil (or less)
3 cups crumbled feta cheese (My mother uses cotija cheese. It’s good both ways.)
1 1/2 cups walnuts (black walnuts if available)
2 large bunches arugala, torn into pieces
Bring broth to a boil and add barley. Simmer until tender, 20 to 25 minutes. Drain the barley (if necessary), transfer to a bowl.
Make the dressing by combining the balsamic vinegar, garlic, fennel, and oils. Toss barley with dressing. Let cool, then add the cheese and chopped walnuts.
Just before serving, mix in arugula and extra dressing, if desired.
Mmm – I love grain-based salads. So hearty and delicious! Another tasty idea for a similar salad is this recipe for Lentil Bulgur Salad with Apples and Walnuts. Enjoy!
By: Hartley from Kitchen Caravan on March 26, 2009
at 8:34 am
I’m always on the lookout for meatless recipes that are still satisfying. This sounds delicious!
By: Phoo-D on March 26, 2009
at 11:17 am
Wow… this is new kind of dish for me, as I usually only drink barley or eat it as sweet porridge. Very interesting…
By: Selba on March 26, 2009
at 4:45 pm
I love barley and I also love walnut oil, which means I need to try this! It looks healthy and delicious.
By: Sara on March 26, 2009
at 6:59 pm
This sounds really delicious with feta cheese and walnut oil – yummy flavors!
By: Natasha - 5 Star Foodie on March 27, 2009
at 6:45 am
I have never tried walnut oil.. I can not imagine how delicious walnuts would be with feta though. It looks awesome!! Beautiful dish!
By: Donna on March 27, 2009
at 8:35 am
Amazing,
barley is such a healthy grains, and not too many people be as creative as you are. Most will use barley for soup. I like your idea of making this into salad.
Cheers,
elra
By: elra on March 27, 2009
at 1:25 pm
I’ve never had barley in a salad, I bet it’s wonderful with the arugula.
By: noble pig on March 27, 2009
at 5:33 pm
Hey Catherine, this salad looks wonderful. I just love Barley and I bet the fennel and walnut oil adds a wonderful flavor. I’m not a big fan of arugala but perhaps some fresh spinach would be nice! I think it would go nice with the feta too.
By: Chuck on March 27, 2009
at 6:39 pm
This is my first visit to your blog. You have a lot of great recipes. I look forward to returning.
By: Treehouse Chef on March 27, 2009
at 8:29 pm
MMMMM…I love a salad as super and healthy as this!! this is great stuff!!! MMMMM…
By: Sophie on March 28, 2009
at 5:59 am
This salad sounds wonderful. So hearty and healthy. I’ll have to use my leftover barley to make this. Thanks for sharing!
By: Hayley on March 29, 2009
at 12:04 pm
oooh. i love the barley… and the fennel seeds IN the salad. great idea.
By: Jonathan on March 29, 2009
at 2:42 pm