Barley Salad with Asparagus and Celery

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 2 mins

Barley's not just for soup -- it's a perfect match for spring asparagus.

Barley and Celery Salad
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

1 cup quick-cooking barley
1/2 pound asparagus
2 celery stalks, diced
6 radishes, thinly sliced
1/3 cup finely chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Instructions

  1. Cook barley according to package directions. Transfer to a large bowl.
  2. Snap off asparagus ends. Trim scales and cut spears diagonally into bite-size pieces. Steam asparagus in steamer basket over boiling water 1 1/2 to 2 minutes, until bright green and just tender. Place under cold running water; drain and pat dry with paper towels.
  3. Add asparagus, celery, radishes, parsley and mint to barley. Whisk together oil, lemon juice, vinegar, salt and pepper in a small bowl. Pour over salad and mix gently.

Recipe by Jean Kressy.

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