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Saturday, March 23, 2013

Cauliflower and Herbed Barley Salad

I realize that this doesn't sound terribly exciting...cauliflower and beans? But this is delicious. And I almost always trust Bon Appetit. You could always swap out the dressing ingredients with your favorite dressing. The key is to get nice, brown, roasted cauliflower.

1/2 cup barley
1 tbsp lemon zest
3 tbsp lemon juice
1 tbsp mayo
1 tsp dijon mustard
6 tbsp olive oil
1 head of cauliflower, cut into florets
1 15 oz can of butter beans, rinsed
1/2 chopped parsley
2 tbsp fresh tarragon

1. Cook the barley in water or chicken broth for about 1/2 hour until tender.

2. Whisk the lemon juice, mayo, mustard and 5 tbsp of the oil. Season with salt and pepper.

3. Heat oil in a large skillet and add cauliflower. Cook at medium high until tender and browned on all sides. Season with salt and pepper.

4. Transfer the cauliflower to a large bowl, add the beans, parsley, barley, tarragon and the dressing. Season with salt and pepper. Garnish with the lemon zest.

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