Barley Salad

Alton Brown

Recipe courtesy Alton Brown, 2006

Show: Good EatsEpisode: Just Barley

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
1 hr 2 min
Prep
20 min
Inactive
30 min
Cook
12 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 11 reviews

  • on April 30, 2011

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    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!

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  • on March 14, 2011

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    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.

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  • on January 20, 2011

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    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.

    people found this review Helpful.
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