Barley Caesar Salad

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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
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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


  1. 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.
  2. Meanwhile, cook the barley as the label directs; spread on a baking sheet and let cool. 
  3. 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. 
  4. 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. 
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