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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

Serves 4


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 

The Salad:

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.

Serve immediately.

This entry is related to the following products. Click on any of them for more information.
GRAINS: Ethiopian Barley,