Cress And Barley Salad

1. 1

   Cook barley in enough boiling salted water to cover, until swollen and barely tender, about 20 minutes.

2. 2

   Drain, rinse briefly in cool water, and set aside.

3. 3

   If you like, you can toss barley with a tablespoon or so of olive oil, and refrigerate for several hours.

4. 4

   When ready to serve, toss cress with barley.

5. 5

   Stir in olive oil and lemon juice, then add salt and pepper to taste.

6. 6

   Adjust seasoning as necessary, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.