Warm Cauliflower and Herbed Barley Salad
This Warm Cauliflower and Herbed Barley Salad is one of those perfect lunch salads that can take a week in the fridge and only gets better for it. It makes a perfectly satisfying dinner on its own, over greens, or with a poached egg on top.
Servings: 4 servings
Cost: $8.00
Equipment
- Half Sheet Pan or Large Baking Dish
- Saucepan
- Mixing Bowls
Ingredients
- 1 head Cauliflower, cut into florets
- 6 Tbsp Olive Oil, divided
- 1/4 cup Pine Nuts
- 1/2 cup Pearled Barley
- Kosher salt
- 1 Tbsp finely grated Lemon Zest
- 3 Tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- Freshly Ground Black Pepper
- 1 15 oz can Cannellini Beans, rinsed and drained
- 1/2 cup Flat-Leaf Parsley Leaves, divided
- 2 Tbsp Fresh Tarragon Leaves, divided
Instructions
- Preheat oven to 350 degrees F. Toss cauliflower in 1 tablespoon oil and spread in a single layer in a large baking dish. Season with salt and pepper. Roast, turning with a spatula halfway through, until the florets are golden brown and slightly crisp on the outside, about 30 minutes.
- In a large saucepan over medium heat, toast the pine nuts, stirring frequently, until fragrant and golden - about 5 minutes. Set toasted pine nuts aside and return the saucepan to the heat. Add barley and enough water to cover by two inches.
- Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
- Meanwhile, whisk lemon juice, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
- In a large bowl combine cauliflower, barley, beans, pine nuts, 1/4 cup parsley, 1 tablespoon tarragon, and half of reserved dressing. Toss to coat; season with salt and pepper.
- Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
Notes
Adapted from Bon Appetit's March 2013 Warm Cauliflower and Herbed Barley Salad.
The original recipe calls for 1 tablespoon of mayo to be added to the dressing. I found it to be unnecessary, but I liked the vinaigrette both with and without the mayo addition (a bit creamier with the mayo, of course).
The original recipe calls for 1 tablespoon of mayo to be added to the dressing. I found it to be unnecessary, but I liked the vinaigrette both with and without the mayo addition (a bit creamier with the mayo, of course).