Pea, Feta and Barley Salad
Hearty cooked barley is the basis for these pretty salads that are assembled in pint jars, which makes them perfect for toting to work or a picnic. If you’re not serving them immediately after making them, wait until you’re ready to eat to add the vinaigrette. You will have some vinaigrette left over; it can be stored in a refrigerator for up to 3 days.
Ingredients:
For the Dijon vinaigrette:
- 1 Tbs. white wine vinegar or red wine vinegar
- 1 tsp. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 3 to 4 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper
1 1/2 cups (8 oz./125 g) cooked and drained barley- 4 radishes, thinly sliced
- 1 cup (5 oz./155 g) cooked fresh peas, cooled, or frozen peas, thawed
- 1/4 cup (1 oz./30 g) crumbled feta or soft goat cheese
- Pea shoots for garnish
Directions:
To make the vinaigrette, in a jar, combine the vinegar, shallot, mustard, olive oil, and salt and pepper to taste. Cover and shake until well blended.
In a bowl, toss the warm barley with 1 1/2 Tbs. of the vinaigrette. Let cool. Divide the mixture equally between 2 jars. Layer the radishes and peas over the barley and top with the cheese. Garnish with pea shoots and serve. Serves 2.
Adapted from Williams-Sonoma Newlywed Cookbook (Weldon Owen, 2016)
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