Recipe courtesy of Alton Brown

Barley Salad

Name: Barley Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H2M0.000S
Yield: 4 to 6 servings
Cuisine: american
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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Level: Easy
Total: 1 hr 2 min

Prep: 20 min
Inactive: 30 min
Cook: 12 min

Yield: 4 to 6 servings

Nutrition Info

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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.