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This fresh salad is the epitome of nutritious and delicious.
Danielle Campbell’s Barley Salad with Preserved Lemon Dressing
This fresh salad is the epitome of nutritious and delicious.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Los Angeles-based chef Danielle Campbell shares her recipe for barley salad with preserved lemon dressing.
Barley may not be the first ingredient you think of to use when making a salad. Many of us tend to lean towards quinoa or rice when we want some carbs. But this nutritious grain makes a beautiful base and delivers a wonderfully nutty flavour and chewy texture.
Danielle Campbell's barley salad recipe boasts a wonderful flavour combo of asparagus, feta, and parsley. It's dressed with a preserved lemon dressing and topped with dill and sumac to take it up that extra notch.
This fresh salad is perfect on its own as a light meal or served as an impressive side dish.
Ingredients
- 2 cups pearl barley, cooked and cooled
- 1 bunch asparagus, trimmed and cut into 4cm pieces
- 3/4 cup olive oil
- 3 tbsp Champagne vinegar
- 1 tbsp agave or honey
- 1 shallot, finely diced
- 1-2 preserved lemon, rinsed rind only, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup dill, roughly chopped
- 1 tsp sumac
Method
Cook barley according to package instructions, drain and let cool.
Bring a small pot of salted water to a boil.
Add asparagus and cook until crisp-tender, about 2-3 minutes.
Drain and set aside.
Add olive oil, vinegar, agave, shallot, and preserved lemon to a small bowl. Mix to combine and season with salt and pepper.
Add barley, asparagus, feta, and parsley to a large bowl.
Toss with dressing and garnish with dill and sumac.
Top with flaky salt and serve.
For more from Danielle, follow her at @chef_daniellecampbell
Photography by Bethany Nauert. Styling by Molly Crist.
