WARM CAULIFLOWER AND HERBED BARLEY SALAD
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Provided by Bon Appétit Test Kitchen
Categories Salad Bean Sauté Low Fat Vegetarian Quick & Easy High Fiber Dinner Lunch Barley Cauliflower Winter Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Place barley in a large saucepan; add water to cover by 2". Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
- Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
- Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
- Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
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Calvin Mudryk
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
Private Louis
[email protected]This salad is a great way to get your daily dose of vegetables.
Hakeem Khan
[email protected]I'm going to try making this salad with roasted broccoli instead of cauliflower. I think it will be just as delicious.
David Marez
[email protected]This salad is perfect for a summer picnic or barbecue.
Fundi charles
[email protected]I'm allergic to barley. Can I substitute another grain, like quinoa or rice?
Hassen Ahmednur
[email protected]I followed the recipe exactly and my salad turned out great! I highly recommend this dish.
Md sieam hassan Md sieam hassan
[email protected]This salad is a bit bland for my taste. I think it would be better with a more flavorful dressing.
Sayed muzrrab shah Sayed muzrrab shah
[email protected]I added some crumbled feta cheese to my salad and it was amazing! The salty cheese really complemented the other flavors in the dish.
Kashwayne Ferguson
[email protected]This salad is a great way to use up leftover roasted cauliflower.
Rahmatullah Khan
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this salad. The roasting process brings out the natural sweetness of the cauliflower and makes it really delicious.
John Gonzalez
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique and flavorful combination of ingredients.
Nischaya thapa
[email protected]This salad is also very easy to make. The roasted cauliflower and barley can be cooked ahead of time, so all you have to do is assemble the salad when you're ready to eat.
Anup Mohonto
[email protected]I love the combination of flavors in this salad. The roasted cauliflower is slightly sweet and nutty, while the barley is chewy and hearty. The herbs add a fresh and vibrant flavor.
Aryeon Lyons
[email protected]This warm cauliflower and herbed barley salad is a delicious and healthy dish that is perfect for a light lunch or dinner.