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Barley -- Cook the barley according to directions.
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Depending on the brand, cooking directions can vary, so cook accordingly.
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I also love to use a vegetable or chicken broth to cook the barley in for an extra layer of flavor.
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Dressing -- As the barley cooks, make the dressing.
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Simply mix in the olive oil, vinegar, honey, lemon juice , lemon zest, garlic, salt, pepper and parsley.
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Just stir well to combine and set to the side.
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Room temperature NOT cold.
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Walnuts -- In a medium to large sauce pan, the same one you will be cooking the vegetables in, heat to medium / medium high, dry, NO oil, add the walnuts and lightly toast.
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They only take a couple of minutes.
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Once toasted, remove to a paper towel to let cool.
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Vegetables -- Again, as the barley cooks, in that pan you used for the walnuts, add the olive oil and bring to medium heat.
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Add in the celery, onions and mushrooms and cook until tender.
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Add in your chicken or turkey and cook another minute until tender.
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Salad -- In a large bowl, add the warm cooked barley (drained well), the vegetables and chicken, walnuts and vinaigrette.
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Make sure to whisk the vinaigrette again before adding it to the barley.
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Then after tossing well, add the ricotta salata, check for salt and pepper, and toss once more.
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Serve -- You can serve as is, or plate a small bed of watercress.
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Just mix the lemon juice, olive oil, salt, and pepper and toss with the greens.
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Then top the greens with the warm barley salad and then garnish with a little extra ricotta salata.
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A nice light healthy warm salad.
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ENJOY!
