Best Warm Cauliflower And Herbed Barley Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WARM CAULIFLOWER AND HERBED BARLEY SALAD



Warm Cauliflower and Herbed Barley Salad image

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

1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

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.

RECIPES WARM CAULIFLOWER AND HERBED BARLEY SALAD



RECIPES WARM CAULIFLOWER AND HERBED BARLEY SALAD image

Yield 4

Number Of Ingredients 12

1/2 cup pearled barley
Kosher salt
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 15-ounce can gigante, corona, or butter beans, rinsed
1/2 cup flat-leaf parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided

Steps:

  • Place barley in a large saucepan; add water to cover by 2 inches. 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.

WARM CAULIFLOWER AND HERBED BARLEY SALAD



WARM CAULIFLOWER AND HERBED BARLEY SALAD image

Number Of Ingredients 12

1/2 cup pearled barley
Kosher salt
1 Tablespoon finely grated lemon zest
3 Tablespoons fresh lemon juice
1 Tablespoon mayo
1 tsp Dijon Mustard
6 Tablespoon olive oil divided
S and P
1 head cauliflower cut into florets
1 15 oz can gig ante, corona or butter beans, rinsed
1/2 cup flat leaf parsley leaves divided
2 Tablespoons fresh tarragon leaves divided

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 mins Drain, run under cold water Set aside Meanwhile, whisk lemon juice, mayo, dijon and 5 tablespoons oil in a med bowl until emulsified. Season dressing with salt and pepper set aside Heat remaining 1 tablespoon oil in large skillet over med heat. Add cauliflower, cook turning occasionally until browned in spots 10-12 mins. Add 2 Tablespoons water, cover and cook until just tender about 2 mins longer. Season with S and P 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 S and P Divide salad among bowls drizzle with remaining dressing Garnish with lemon zest, 1/4 cup parsley and 1 Tablespoon tarragon

Related Topics