Barley Salad
Goldstein’s Fire and Ice: Classic Nordic Cooking received prestigious nominations from the James Beard Foundation and the International Association of Culinary Professionals. This fresh-tasting barley salad is an exemplar of the clean flavors of Nordic cooking.
4 ounces (3/4 cup) hulled barley
6 cups water
2 1/2 teaspoons salt
2 tablespoons canola oil
1 tablespoon cider vinegar
Freshly ground pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons snipped fresh chives
2 tablespoons finely chopped fresh chervil
3 green onions, thinly sliced, included the tops
Soak the barley overnight in cold water to cover. The next day, rinse and drain it.
In a large pot, bring the 6 cups of water and 2 teaspoons of salt to boil. Add the soaked barley and cook, covered, over medium heat until the grains are softened but still chewy, about 35 minutes. Drain and transfer to bowl.
Whisk together the oil, vinegar, and remaining 1/2 teaspoon of salt in another bowl. Season with pepper. While the barley install warm, stir in the parsley, chives, chervil, and green onions. Pour the dressing over the barley mixture and stir until the barley is well coated. Let the salad sit for an hour at room temperature. Serve at room temperature or chilled.
