Barley Salad with Creamy Artichoke Dressing

6 07 2013

Here’s another salad recipe great for summer parties! This is a much healthier option than classic potato or macaroni salads that traditionally have heavy mayo bases. Here you get a creamy salad without any guilt, thanks to the artichoke and cheese “dressing”. And because there’s no mayo or sour cream, this is another good go-to dish for parties that might be outside on a hot summer day.

Barley Salad with Creamy Artichoke Dressing

Barley Salad with Creamy Artichoke Dressing

The following serves 6-8 (compliments of Oprah and This Girl’s Gotta Eat):

  • 2 cups dry pearl barley
  • Salt and freshly ground pepper
  • 2 cans (14 oz each) artichoke hearts
  • 1 cup freshly grated Parmesan cheese
  • Zest and juice of 1 lemon
  • 1/2 – 3/4 cup chopped fresh flat-leaf parsley
  • 1 cup Kalamata olives, pitted and chopped
  • 2 Tbsp small capers, rinsed
Rinse and drain the barley. Bring a large pot of water to a rolling boil, add barley and cook 35-45 minutes. Drain the barley and rinse it under cold water.
While the barley is cooking make the dressing. Drain the artichoke hearts and coarsely chop them. In a food processor, combine half of the artichoke hearts (reserving the other half), the cheese, 1/4 tsp. pepper, and the lemon zest and juice and process until a paste forms. Taste and adjust the seasoning with salt and pepper.In a serving bowl, combine the artichoke dressing and the cooked barley and turn to coat. Add the parsley, olives, and the reserved artichoke hearts and turn again. Sprinkle with the capers and serve. Can be served warm, at room temp or cold (good for making a day in advance).



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