Barley Salad

Total Time:
1 hr 2 min
Prep:
20 min
Inactive:
30 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
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
Directions

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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4.2 13
This blew my mind. I've been afraid of fennel (don't dig any hint of licorice at all) but I ignored my reservations and followed the recipe as close as I could (burnt the pine nuts, of course, so had to leave those suckers out). The fennel was key to the dish, my family touted it as the best thing on the table. The leftovers were perfect for a healthy, meatless but filling lunch the next day. I'm making it again tomorrow, with an extra close eye on those nuts. Hesitant with the fennel? Then just put a bit in and remember to slice it THIN. item not reviewed by moderator and published
Just made this for a dinner party last night and there was hardly any flavor--basically, it tasted like cooked barley. Which was disappointing since I love all the ingredients on their own. I told my boyfriend I thought it was a dud and he agreed that it was the only dish that didn't taste "inspired". (also the only dish we didn't run out of, so I guess our guests agreed. I followed the directions exactly with very fresh ingredients without adding the fennel because I'm not really into that flavor. Won't be making this again. item not reviewed by moderator and published
This was a really good recipe. I didn't have fennel so I used sauteed onions, too. I used sliver almonds instead of pine nuts. I will definitely make this again! item not reviewed by moderator and published
Alton hits another home run. This is tasty and versatile. I didn't have pine nuts so I threw in some peanuts that I roasted in the oven. I didn't have fennel so I sauted some onions ( I know completely different flavor), but it was awsome. I have even mixed in some sauted frozen veggies and tried it with sunflower seeds. I like it with pine nuts also but they can be a bit pricy. Thanks A.B. item not reviewed by moderator and published
This is a great recipe, really tasty and satisfying. It has a wonderful texture, it's crunchy and the the flavors work well together. I will definitely make this again. item not reviewed by moderator and published
Made this for a cookout and everyone loved it. I thought it was a really nice change from the usual. item not reviewed by moderator and published
Strong fennel taste overpowered the dish... I did not like it at all. item not reviewed by moderator and published
I Love This Recipe...Different From The Standard Rice/Pasta Side Dish In A Very Good Way! item not reviewed by moderator and published
never knew barley can taste this good item not reviewed by moderator and published
This is, simply, a great salad. I picked it because of its ingredient list, as it contains things I love (bacon, pine nuts, fennel). So easy. If the most complicated thing I have to do for dinner is fry some bacon, I'm a happy girl. I added a little balsamic to the dressing- this was a good choice. item not reviewed by moderator and published
Very easy, very yummy. I thought the dressing would be "blah", but it complimented the bacon well. item not reviewed by moderator and published
This barley recipe will make your brains just fall out! The combination of flavors is really intriguing and the proportions seem perfect. A+++ item not reviewed by moderator and published
This is very easy but it impresses because it is so different from your ordinary starch side dish. I think it benefits from the hour in the fridge. item not reviewed by moderator and published

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