Description
Garlic scapes and radishes brighten up cooked barley in this spring-inspired salad. A simple, fresh side dish perfect for warmer weather.
Ingredients
Units
Scale
- 1/4 cup grated Pecorino Romano cheese
- 1 cup pearl barley, cooked and cooled
- 6-8 garlic scapes, cut into 1-inch pieces
- Juice and zest of 1 lemon
- 6-8 radishes, quartered
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Cook barley in water or stock. Drain.
- Trim radishes and cut into quarters. Cut garlic scapes into 1-inch pieces.
- Sauté garlic scapes and radishes in olive oil over high heat until beginning to brown at the edges.
- Toss with barley, season with lemon, salt, and pepper.
- Drizzle with olive oil and top with chunks of pecorino.
Notes
- For best texture, rinse the cooked barley under cold water before adding it to the salad.
- If garlic scapes are unavailable, substitute 2-3 cloves of minced garlic. Reduce cooking time slightly.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days; the barley will absorb some of the moisture, so it’s best to add a little extra olive oil before storing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 7
- Cholesterol: 10