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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By tamipoland_12070143
clayton, NC
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!
By Frankymac
Saint Augustine...
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.
By hana111
Pafos, Cyprus
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.
Read all 11 reviews