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Barley Salad
Recipe courtesy Alton Brown, 2006

Ingredients
3 tablespoons freshly squeezed orange juice
Kosher salt
2 tablespoons extra-virgin olive oil
3 1/2 to 4 cups cooked and cooled barley
1 small head fennel, julienned
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan cheese
1/2 cup cooked and crumbled bacon, approximately 4 slices
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Instructions
In a small bowl, whisk together the orange juice and a
pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.

Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large
mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt
and pepper. Serve immediately or allow to sit in the refrigerator for up to 1
hour.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved