Monday, April 6, 2015

Herbed Barley Salad {Spring Serendipity}

Yesterday we celebrated Easter with a fabulous feast of Spring flavors. My Enthusiastic Kitchen Elf made a delicious herbed barley salad to go alongside the Nonni's baked ham. He was excited to use herbs from his garden. He brought in purple sage, golden sage, and mint to go with the green garlic from our High Ground Organics CSA and other herbs I had.


  • 2 C uncooked barley
  • water
  • 4 T minced herbs (I used a mixture of purple sage, golden sage, parsley, mint, and green garlic)
  • 3 carrots, thinly sliced (I used 1 yellow, 1 orange, and 1 purple carrot)
  • zest from 1 organic lemon
  • juice from 1 organic lemon
  • olive oil
  • smoked sea salt

Cook barley in water until done. Drain and place barley in a large mixing bowl. Toss with carrots, herbs, lemon zest, lemon juice, and enough olive oil to make it glossy. Season to taste with smoked sea salt and freshly ground pepper. Serve chilled or at room temperature.

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