Barley, Fennel, & Beet Salad
This salad has a wonderful texture, gorgeous color, fabulous flavor, and is quick and easy to prepare. What more can be asked of a salad?
Adapted from The Splendid Grain by Rebecca Wood
I cup popped, cooked, and cooled SCF Ethiopian barley
I cup diced fennel
2 tablespoons good olive oil
3 tablespoons fresh lemon juice
sea salt and freshly ground black pepper to taste
3 tablespoons piñon (pine nuts), toasted
½ cup julienned cooked beets
I head Bibb lettuce, baby romain, or other suitable variety
Combine the barley and fennel. Whisk together the olive oil, lemon juice, salt, and pepper. Pour over the barley and toss to combine. Let stand at room temperature for at least 30 minutes or up to 4 hours. Stir in the piñon.
Separate the lettuce into leaves. Wash and dry well. Place the lettuce on a serving plate. Mound the barley mixture in the center and garnish with beets.