Barley with Dried Apples and Kim’s Honey-Curry Vinaigrette

Alexandra Zohn Alexandra Zohn
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I wanted to make a whole grain dish with dried apples, as I felt the textures would go great together, and I love preparing grain salads, as I can serve them warm or at room temperature, which is always helpful when you are feeding a big crowd. I thought curry powder would pair well with the apples and one thing lead to another. I suddenly remembered my friend Kim Kushner’s delicious curry salad dressing from her cookbook, The Modern Menu, and after I put the dish together, I couldn’t put it down until the plate was empty! (I adapted her recipe slightly for this salad.)

1h 8-10
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

  1. Place barley in a large saucepan; add water or stock. Season with salt. Bring to a boil and cook until tender, 25 to 30 minutes. Drain. Run under cold water, if not serving immediately.

  2. Toss in dried apples, pumpkin seeds, and season with salt and pepper, to taste. Set aside, or cover and refrigerate for up to three days.

  3. To make dressing, combine all ingredients in a jar with a tight-fitting lid, and shake until well combined. Dressing can be made and kept refrigerated for up to one month.

  4. Dress the barley, making sure it’s evenly distributed, and serve immediately, or cover and refrigerate. Add the torn basil right before serving.

Notes:
- Use quinoa instead of barley (cooking two cups quinoa in three cups water or stock)

- Chopped celery is a nice addition!

This recipe image was generated using AI.

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