Recipe by Roosie
A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.
Top Review by Ameliahead
Very nice. I already had all of the ingredients other than carrots and shallots, so I omitted the carrots and used extra celery and subbed scallions for shallots. I also added a few rough-chopped dried cranberries, which was a lovely addition. Will make again.
- 1 cup pearl barley
- 2 cups water
- 1⁄2 teaspoon salt
- 3⁄4 cup pecans, chopped
- 1⁄4 cup olive oil
- 2 medium carrots, cut into 1/4 inch dice
- 2 stalks celery, cut into 1/4 inch dice
- 1⁄4 cup chopped fresh dill
- 1⁄4 cup finely chopped shallot
- 2 tablespoons fresh lemon juice
Directions See How It's Made
- In a large saucpan, boil barley, water, and salt.
- Reduce heat and simmer, covered, until barley is tender.
- While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
- Remove barley from heat and let stand covered for 5 minutes.
- Drain barley in a colander, rinse under cold water and drain well.
- Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.