It may be Wednesday in Indiana, but my brain is still recovering from finals, so it might as well still be Tuesday. Since you’re reading this, it means I survived my 5th (FIFTH!!) full year of graduate school finals. That means 10 semesters with 4 summers, which brings me to 14 total sets of graduate school finals. Which pretty much means I’m the most brilliant person in the world. Or the most tired. I’m counting down, though, because I only have 6 more sets of finals before residency, so I think I can do that.
Besides finals, though, I had the lovely opportunity to host my family for Easter dinner this year! (Yay for Easter at the Bungalow!) I’ll write more about it later, but I wanted to share my newfound recipe from one of my all time favs, who I know so well I refer to her on a first name basis: Martha.
I needed a side dish that would pair perfectly with my grilled salmon and cheesy potatoes and this Barley Salad with Herbs filled the perfect hole in my meal planning. And the plus side? It’s so easy! And fresh and full of summer flavor! It will be a beautiful and healthy edition to your spring potlucks and summer grilling.
Here’s what you need:
- 1/2 cups pearl barley (not quick-cooking)
- Coarse salt and freshly ground pepper
- 2 tablespoons finely chopped shallots (about 1 medium)
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3/4 cup roughly chopped fresh herbs (I used basil, mint, dill, and thyme, but you can use whatever you have on hand)
Here’s what you do:
Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Stir in barley and herbs. Serve warm.