Barley Caesar Salad
This salad has a fun twist with the addition of barley. It gives a bit of heartiness and texture.
Cook time:
Serving size: 4
Calories per serving: 460
Ingredients:
Serving size: 4
Calories per serving: 460
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
