| Arugula salad with walnuts, barley and herbs |
If you’re looking for a delicious, filling salad with grains, try this arugula, walnut, and barley salad. You will have to cook the barley ahead of time, but it is worth the effort.
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| Walnut and barley arugula salad with cherry tomatoes |
Arugula salad, nuts and barley
servant 4
1 cup barley pot, washed
1 bay leaf
clothing:
1/4 cup olive oil
1 clove of garlic, chopped
1 small shallot, peeled and chopped
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
2 teaspoons of maple syrup
salad:
2 cups arugula
1 cup fresh basil, chopped
1 cup fresh parsley, chopped
10 cherry tomatoes, halved
1/2 cup walnuts, chopped
Salt and pepper to taste
Arrival instructions:
In a medium-sized pot, add four cups of water, the barley and a bay leaf. Bring the pot to a boil over high heat. After boiling, lower the heat to a boil, cover and cook for 50 minutes. After cooking, filter the barley and set aside to cool. This can be done ahead of time.
Sauce: In a small bowl, whisk together all the sauce ingredients.
salad: In a salad bowl, add the arugula, basil, parsley, tomatoes and walnuts. Add 2 1/2 cups cooked barley. Throw everything together with the salad dressing. Season with salt and pepper and serve.
