Description
A refreshing and hearty spring salad featuring tender pearl barley, mixed greens, and a zesty lemon chive vinaigrette. Enhanced with crunchy sunflower seeds, sweet dried cranberries, and a hint of candied ginger for a delightful balance of flavors and textures, perfect for a light lunch or side dish.
Ingredients
Grains and Greens
- 1 cup dried pearl barley
- 1 teaspoon kosher salt (for cooking barley)
- 1 (5 ounce) package mixed greens
Toppings
- ½ cup candied ginger, chopped
- ½ cup dried cranberries
- ⅓ cup sunflower seeds
Lemon Chive Vinaigrette
- 5 tablespoons fresh lemon juice (from 2 to 3 lemons)
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ⅓ cup extra-virgin olive oil
- 2 tablespoons finely chopped chives, plus more for serving
Instructions
- Cook the barley: In a medium pot, combine the dried pearl barley, 1 teaspoon kosher salt, and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for about 25 minutes or until the barley is tender and has tripled in volume. Remove from heat, discard the lid, and fluff the barley with a fork. Allow it to cool completely, about 15 minutes.
- Prepare the vinaigrette: In a small bowl, whisk together fresh lemon juice, Dijon mustard, granulated sugar, and ½ teaspoon kosher salt. Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify the dressing. Stir in the finely chopped chives.
- Assemble the salad: In a large serving bowl, combine the mixed greens with the cooled barley. Pour the vinaigrette over and toss gently to coat all ingredients evenly.
- Add toppings and garnish: Sprinkle the chopped candied ginger, dried cranberries, and sunflower seeds over the salad. Toss lightly to distribute the toppings throughout. Garnish with additional chopped chives before serving.
Notes
- Make sure to cool the barley completely to prevent the vinaigrette from wilting the greens.
- You can substitute pearl barley with hulled barley for a chewier texture, but it will require a longer cooking time.
- Adjust the amount of lemon juice and sugar in the vinaigrette to balance acidity and sweetness to your taste.
- This salad can be prepared a few hours ahead and refrigerated, but dress just before serving to keep greens crisp.
- Add grilled chicken or tofu for a protein boost to make it a complete meal.
