Welcome to my blog, this autumn barley salad is a fresh and light first course, easy and quick to prepare, to be served as an appetizer or for a family aperitif. It can be prepared in advance and stored for several days in the fridge in an airtight container. This recipe is really easy to prepare, just cook the barley in plenty of salted water, drain it and add the ingredients listed below. Here’s what you need.
RECIPES TO TRY.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Autumn Barley Salad
- 7 oz barley
- celery (heart 3 oz)
- 1/4 radicchio (or lettuce)
- 3.5 oz provolone (or Emmental or pecorino)
- apple (yellow)
- 1 pomegranate
- 3 oz jujubes
- salt
- extra virgin olive oil
Tools for Autumn Barley Salad
- Pot
- Cutting Board
Steps for Autumn Barley Salad
First, put a pot of salted water on the stove and bring it to a boil. As soon as it starts boiling, add the barley and let it cook for about 35 minutes, Taste it and, if it doesn’t seem cooked yet, continue cooking.
Once the barley is cooked, drain it and cool it under running water.
Transfer the barley to a bowl and drizzle it with a tablespoon of extra virgin olive oil.
Now prepare the vegetables. Wash the celery and slice it thinly. Also add the washed and cut radicchio, the cut apple and dice the cheese. I chose spicy provolone, but you can replace it with other cheese of your choice.
Mix, add another drizzle of oil, a pinch of salt, black pepper (optional) and, before serving, add the jujubes and pomegranate seeds. Enjoy your meal.
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Advice
In this salad, you can replace the jujubes with walnuts or almonds.
