Citrus Herb Barley Radish Salad (Printable Version)
Nutty barley tossed with crisp radishes, fresh herbs, and a zesty citrus dressing for a refreshing side.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups water
03 - ½ teaspoon kosher salt
→ Vegetables & Fruit
04 - 6 to 8 radishes, thinly sliced
05 - 1 small cucumber, diced
06 - ½ small red onion, finely chopped
07 - 1 orange, segmented and chopped
08 - 1 lemon, juiced (zest reserved)
09 - 1 handful arugula or baby spinach
→ Fresh Herbs
10 - ¼ cup fresh parsley, chopped
11 - 2 tablespoons fresh dill, chopped
12 - 2 tablespoons fresh mint, chopped
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Rinse pearl barley under cold running water. Combine with 3 cups water and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until grains are tender yet retain a pleasant chew. Drain any excess liquid and spread barley on a sheet pan to cool completely.
02 - In a large salad bowl, whisk together the extra-virgin olive oil, lemon juice, reserved lemon zest, honey or maple syrup, and Dijon mustard until emulsified. Season with salt and pepper to taste.
03 - Add the cooled barley, sliced radishes, diced cucumber, red onion, orange segments, arugula or baby spinach, parsley, dill, and mint to the dressing. Toss gently until every component is evenly coated.
04 - Taste the salad and adjust salt and pepper as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The chewy nuttiness of barley against that sharp radish crunch is genuinely addictive once you try it.
- Citrus and herbs make it taste like sunlight even in the middle of January.
- It holds up beautifully in the fridge for days without getting soggy.
02 -
- Hot barley will wilt the greens and cook the herbs into sad little threads, so patience while it cools is nonnegotiable.
- Segmenting the orange over the bowl captures juice that would otherwise end up on your cutting board and makes the dressing significantly better.
03 -
- Slice the radishes paper thin using a mandoline if you have one, the translucency makes them feel elegant rather than rustic.
- Massaging the herbs briefly between your palms before adding them releases volatile oils you simply cannot get from chopping alone.