Recipes : Barley-Apricot Salad : Food Network

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Barley-Apricot Salad
From Food Network Kitchens

Ingredients
Salad:
2 cups chicken or vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 cup chopped dried apricots
1/2 cup sliced almonds, toasted
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground cinnamon
1 scallion (white and green parts), thinly sliced

Dressing:
1/4 cup freshly squeezed lemon juice
2 teaspoons honey
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Directions
Bring broth to a boil in a medium saucepan. Add the
barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle
simmer, cover and cook until tender, about 30 minutes. Remove from the heat and
let stand, covered, for 10 minutes more.

Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a

small bowl. Gradually whisk in the oil, starting with a few drops and then adding
the rest in a steady stream, to make a smooth dressing.

Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the
remaining salad ingredients and dressing. Serve warm or at room
temperature.