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)