Parsley Salad With Barley, Dill and Hazelnuts Recipe

Name: Parsley Salad With Barley, Dill and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup barley; Salt; 4 cups fresh parsley leaves; 3 tablespoons chopped dill; 3/4 cup thinly sliced celery, from the inner heart of the bunch; 4 radishes, sliced thin (halved first and cut in half moons if theyre large); 1/2 teaspoon ground sumac; 5 tablespoons toasted hazelnuts, skinned; 2 to 3 tablespoons fresh lemon juice (to taste); 1/4 cup extra virgin olive oil; 1 tablespoon hazelnut oil or walnut oil; Freshly ground pepper

Servings: persons

1/2 cup barley
Salt
4 cups fresh parsley leaves
3 tablespoons chopped dill
3/4 cup thinly sliced celery, from the inner heart of the bunch
4 radishes, sliced thin (halved first and cut in half moons if theyre large)
1/2 teaspoon ground sumac
5 tablespoons toasted hazelnuts, skinned
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup extra virgin olive oil
1 tablespoon hazelnut oil or walnut oil
Freshly ground pepper

1
Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste.
2
Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender.
3
Drain and return the barley to the pot.
4
Place a towel over the top of the pot and return the lid.
5
Let sit for 15 minutes.
6
Line a sheet pan with paper towels and place the cooked barley on top to cool.
7
When cool, transfer to a large bowl.
8
Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chefs knife.
9
Place in the bowl with the barley.
10
Add the dill, celery, radishes and sumac.
11
Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface.
12
With a rolling pin, roll over the nuts to crush them into halves.
13
Dont crush them completely (but dont worry if your pieces are smaller than neat halves).
14
Add to the bowl.
15
Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil.
16
Toss with the salad and serve.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup barley, Salt, 4 cups fresh parsley leaves, 3 tablespoons chopped dill, and more.

Yes, Parsley Salad With Barley, Dill and Hazelnuts 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.

Parsley Salad With Barley, Dill and Hazelnuts

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