Barley Salad With Parsley And Walnuts – a delicious recipe with barley, walnut halves, lemon juice, extra-virgin olive oil, garlic, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 350u00b0. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
2
Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
3
In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.
4
MAKE AHEAD The salad can be refrigerated overnight.
5
Some reviewers on Food & Wine have preferred to substitute feta for the ricotta
681
kcal
Calories
63
g
Fat
22
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups pearled barley (9 ounces), 1 cup walnut halves (4 ounces), 3 tablespoons fresh lemon juice, 1/3 cup extra-virgin olive oil, and more.
Yes, Barley Salad With Parsley And Walnuts falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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