Sunday, May 01, 2005

Edamame and Barley Salad

Edamame and Barley Salad (Adapted from CL)

For the dressing

1 tablespoon plus 2 teaspoons olive oil
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon cracked black pepper

For the salad

1 cup uncooked pearl barley
1 cup coarsely chopped roasted red bell peppers
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 1/4 teaspoons salt
16 ounces frozen shelled edamame, prepared according to package directions

In a medium bowl, whisk together oil, zest, juice, mustard and pepper until well blended.

Rinse barley under running water, drain well. Gently toast in a dry skillet until the barley has a very light golden hue to it. Cook barley according to package directions.

In a large bowl, mix together cooked barley, bell pepper, red onion, cilantro, mint, salt and edamame. Pour the dressing on top and gently toss to coat. Let sit for 15-20 minutes to let the flavors meld.

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