Thursday, April 18, 2013

Sauted Cauliflower and Herbed Barley Salad (chased down with pics of tree climbing and wagons)

 The idea for this recipe came from a salad that I saw in Bon Appetit. I added some dill because I had a whole bunch left over from the cream cheese sandwiches, and used dried beans where they used canned. It was very good, and deceptively filling. I served it to my small crew with some grilled kielbasa...
  • 1/2 cup pearled barley
  • Kosher salt
  • 1tablespoon finely grated lemon zest
  • 3 tablespoonsfresh lemon juice
  • 1 tablespoonmayonnaise
  • tablespoon Dijon mustard
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 1cup dry gigante, corona, or butter beans, covered with salted water and boiled until tender.
  • 1/2cupflat-leaf parsley leaves, divided
  • 2 tablespoons fresh dill leaves, divided
Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon dill, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon dill.
... And then we went outside to play!

Ready for a bath, a book, and bed.^^

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