Cold barley salad with pomelo, pomegranate, cashews, and shiso. Rick Stein's Pearl Barley Salad with Pomegranate & Herbsmustardwithmutton. freshly ground black pepper, spring onions, pomegranate molasses and Pearl Barley Salad with Eggs, Cherry Tomatoes and SpinachScruff and Steph. salt, extra-virgin olive oil, cherry tomatoes, pearl barley, apple cider. Dark greens, roasted vegetables, and citrus fruits of all colors and stripes are the real players in January and February. They make salads that are both hearty and flavorful.

Cooking the barley right in the broth gives this salad an extra flavor boost right from the start. Lemon and parsley give it a bright, fresh note to contrast the rich flavor from Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat. You can have Cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cold barley salad with pomelo, pomegranate, cashews, and shiso

1. Prepare 1/2 cup of or so of cold barley (actually Job's tears in this case but same thing for these purposes).
2. You need 1/2 cup of chopped pomelo.
3. It's 1/4 cup of or so of pomegranate seeds.
4. You need 1/3 cup of chopped and toasted cashews.
5. It's 2 of shiso leaves, chopped up.
6. Prepare 1 of small shallot, finely minced.
7. You need 1 of slug of olive oil (say, a tsp or so).
8. You need 1 of healthy squeeze of fresh lemon juice.
9. You need to taste of Salt,.

This salad has as a few special touches that really raise its flavour profile: grapes that sauteed with olive oil, sesame oil, garlic, pine nuts until soft and fragrant; and a vibrant shiso dressing. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving. A chilled grain salad with sun-dried tomatoes in a balsamic dressing.

Cold barley salad with pomelo, pomegranate, cashews, and shiso step by step

1. Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it..
2. Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together..
3. Eat..

I used to buy turkey salad from a local deli until I experimented and came up with this recipe myself. It's even better than the store-bought kind.—Connie Laux, Englewood, Ohio. In a bowl, mix mayonnaise, yogurt and mustard. Add turkey, grapes, celery, cashews and green onions; toss to coat. Remove peel and white pith from pomelos.