Name: Barley Caesar Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Ingredients: 2 cups sourdough bread cubes (crusts removed); 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 cup barley; 1 large egg; 1/2 cup vegetable oil; 2 anchovy fillets; 1 clove garlic; Juice of 1 lemon; 1 tablespoon Worcestershire sauce; 1 tablespoon grated parmesan cheese, plus shaved cheese for topping; 1 teaspoon dijon mustard; 2 cups baby kale; 2 cups chopped baby lettuce

Directions

Preheat the oven to 350 degrees F. Toss the bread with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Bake until golden, 15 to 25 minutes; let cool.
Meanwhile, cook the barley as the label directs; spread on a baking sheet and let cool.
Make the dressing: Bring a small saucepan of water to a boil. Add the egg and cook 5 minutes, then remove to a bowl of ice water to cool; peel. Puree in a blender with the vegetable oil, anchovies, garlic, lemon juice, 2 tablespoons water, the Worcestershire sauce, parmesan and mustard.
Combine the kale, lettuce, barley and croutons in a large bowl. Add the dressing and toss. Season with salt and pepper. Top with shaved parmesan.

Photograph by Ryan Dausch

Barley Caesar Salad

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