Most people associate barley with the grain in their winter soups or on Shabbos in their cholent. But I’d also like to introduce you to barley and all its delicious glory right now, in the summer as a salad. This dish is definitely something different to put on the table as you entertain during those long sun-filled Shabbos afternoons.
Barley Goat Cheese Salad
- Cooking and Prep: 4 h
- Serves: 6
Prepare the Salad
Toast the barley. Heat oil in a saucepan over low heat. Add barley and toast for five minutes, mixing so barley is toasted evenly. Add water and salt. Raise heat and bring to a boil. Reduce heat and let simmer for 45 minutes, until barley is cooked through. Pour into colander and rinse.
Prepare the dressing. Whisk together olive oil, balsamic vinegar, and garlic. Toss with barley in a medium bowl. Let marinate for a few hours or, preferably, overnight.
Add dried cranberries, red onion, spinach, and goat cheese before serving. Serve either warm or at room temperature.
While it’s not necessary to toast barley before cooking, doing so adds a delicious subtle nutty flavor.