Barley Arugula Salad
It’s easy to look forward to lunch during the week when you are swamped with work. It’s even easier to get excited when your lunch is this particular salad. It’s simple, but definitely not ordinary. Who wants ordinary anyways? Switch up your usual lunch and throw this one into your rotation. You’ll be full and most importantly, happy.
Total Time: 15 minutes
Yield: 4 servings
Ingredients
Dressing:
½ cup extra virgin olive oil
3 tbsp tarragon vinegar
½ tsp salt
1 tbsp plus 1 tsp of shallots, finely chopped
1 tsp freshly grated lemon zest
Salad:
Juice of half a lemon
¼ cup of fennel, thinly sliced on a mandoline
3 cups of cooked barley (preferably cooked in vegetable broth), cooked according to packaging directions
¼ cup toasted walnuts, chopped
1 cup of arugula
½ cup of pickled rhubarb
⅓ cup of goat cheese
Pickled Rhubarb (yields about 2 cups):
½ cup red wine vinegar
½ cup water
½ tbsp salt
2 tbsp honey
1 rib of rhubarb, sliced diagonally
Directions
Place the rhubarb in a deep jar or glass container (I used a mason jar). In a small saucepan, combine the red wine vinegar, water, salt and honey. Bring the mixture to boil, then pour the pickling liquid into the jar or glass container with the rhubarb. Cover with plastic wrap and seal the edges tightly with a rubber band. Refrigerate for at least 1 hour before using (preferably overnight).
In a small bowl, combine the fennel, lemon juice and a generous pinch of salt. Using your hands, massage and mix the ingredients. Set aside.
In a small bowl, whisk together the dressing ingredients until the dressing has emulsified. Do not over mix or the olive oil will become bitter. Set aside
In a large bowl, combine the salad ingredients. Gradually and slowly pour half of the dressing around the perimeter of the bowl, coating the sides of the bowl. Using tongs, gently toss to combine. Add more dressing as desired after tasting.
Divide the salad amongst four shallow bowls. Top with additional goat cheese if desired.