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.
RECIPES WARM CAULIFLOWER AND HERBED BARLEY SALAD
Yield 4
Number Of Ingredients 12
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
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 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
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