Sunday, August 21, 2011
Middle Eastern Barley Salad Recipe
In a small bowl combine three tablespoons lemon juice and one teaspoon salt. Add 1/2 cup olive oil in a small stream, beating the dressing until it is well combined. In a large bowl toss three cups steamed barley while it is still warm with the dressing. Add one large cucumber, peeled, seeded and chopped, 3/4 cup each thinly sliced radish and fresh parsley, 1/3 cup thinly sliced scallions and salt and pepper to taste. Chill the salad, covered, for one hour. Divide the salad among chilled salad plates lined with tender lettuce leaves. Serves 6.