Spring Entertaining
Southern Socials
Fresh Peas, Walnuts & Barley Salad
Easter celebrations should feature a host of simple salads that may be removed from the refrigerator at a moments notice. Fresh Peas, Walnuts & Barley Salad highlights the season with bright produce & the addition of the sound nutritional benefits of an ancient grain. Pearled barley offers interesting texture & taste notes to this wonderful side dish. It pairs beautifully with pork roast, prime rib & rack of lamb. Look to The 2019 Essential Easter Entertaining Primer for advice on curating your party menu & be sure to accompany the salad with Fresh Ginger-Carrot Soup, Duchess Potatoes & Fougasse Leaves for lovely presentations.
Fresh Peas, Walnuts & Barley Salad
makes 8 servings
2 Tbsp fresh lemon juice
2 Tbsp olive oil
2 tsp honey
1 small garlic clove, pressed
A pinch of kosher salt & freshly ground pepper
2 cups cooked barley
4 cups water
1/2 tsp kosher salt
2 cups fresh peas
1 cup loosely packed spinach leaves
1/3 cup chopped toasted walnuts
Whisk together the lemon juice, the oil, the honey & a pinch of salt & the pepper in a small bowl. Add the cooked barley tossing to coat. Chill 1 to 24 hours. Bring the water to a boil over Medium-High heat in a 3 quart saucepan with 1/2 teaspoon salt. Add the peas & cook 3 minutes. Immediately drain them in a colander & run under cold water to stop the cooking process. Toss together the seasoned barley, the cooked peas, the spinach leaves & the walnuts in a large bowl. Portion servings between plates. Season with additional salt & pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Cook & Use Barley
Barley can be used in hot & cold recipe applications. The chewy texture adds wonderful texture side dishes, salads & soups. Follow these additional pointers for success in your own kitchen.
The Technique
All of the water may not absorb into the barley during cooking. Conversely, if it cooks a bit more quickly, add 1/4 cup water at a time until the proper texture has been achieved. In order to determine if it is ready, the best method is to taste it just as if you were to check the texture of pasta. It shouldn’t be too firm nor too soft. Look for a toothsome bite. If any water remains & the texture is to your liking simply drain in a fine wire mesh sieve.
When preparations are to be made for cold salad applications, rinse the barley under cold water to stop the cooking process. This will also wash away the starch that was released. The barley will loose it’s cloudy appearance & look more distinct. Allow it to cool completely. Spread the barley over a half sheet pan & refrigerate about 30 minutes before proceeding with specific recipe instructions.
Barley can be added directly to soups. If integrating the grain into one of your favorite recipes, add it during the last 30 minutes of the cooking time. It will continue to expand while hot so adjust the cook time keeping that thought in mind.
The Tune
“Isn’t This A Lovely Day” Billie Holliday
httpa://www.youtube.com/watch?v=XnVvwHR9QIA
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