Tuesday, April 9, 2013

Barley Salad with Meyer Lemon Vinaigrette


This is an easy side dish for a busy school night. And, best of all, you can cook the barley ahead of time and just assemble the salad the evening you plan to serve it.

2 C cooked barley
1/4 C capers
1/2 C sliced almonds
1 handful of rough chopped fresh herbs (I used parsley and mint)
lemon vinaigrette* to moisten
washed and dried lettuce leaves

*vinaigrette = white ambrosia vinegar, Meyer lemon juice and zest, olive oil, freshly ground sea salt and pepper

If you know nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar/acid is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar/acid and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!  So, I did 3 parts olive oil, 2/3 part white ambrosia vinegar, 1/3 part lemon juice.  I put that all into a mason jar and shook, shook, shook, and shook some more to make a temporary emulsion.

Toss all of the ingredients together. Moisten with the vinaigrette - or to taste. Some people prefer more dressing than others. I usually go very light on the dressing. Serve in a lettuce leaf.

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