Spring Salad With Barley and Lemon Chive Vinaigrette

Spring Salad With Barley and Lemon Chive Vinaigrette
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It seems that when the seasons change so does the evening light. The once dark dinner hour has now become a golden hue allowing an assortment of shadows to be cast all over the previously bare, white walls. This change is welcomed because with it comes new life, growth, color and (our personal favorite) sun. This means we can start getting our hands in the dirt and prep our raised beds. Yes!


Some of these have already made their way into the earth and are being eagerly watched by little eyes to sprout.

Spring Salad With Barley and Lemon Chive Vinaigrette

Our current “plant” list:

  • Tomatoes
  • Carrots
  • Kale
  • Asparagus
  • Squash
  • Radishes
  • Chard
  • Lettuce
  • Beets
  • Spinach
  • Beans
  • An assortment of herbs

Some of these have already made their way into the earth and are being eagerly watched by little eyes to sprout. All those greens might not be a child’s number one choice at the dinner table, but we sneak them into smoothies, like this Six Ingredient Super Green Smoothie , where they don’t even suspect them.

Perhaps you’ve always wanted to grow your own garden, we encourage you to start planning now and give it a go this year. If you’re someone with zero interest in getting your hands dirty, you’re still in luck—farmers markets will soon be opening up and you’ll be able to get your clean hands on all kinds of amazing local fruits and veggies. Sure, you can get all these things at the grocery store right now, but I think we can all agree, it just doesn’t taste nearly as good.

While we wait in anticipation for the next wave of fresh garden produce, we take great joy in the fact that a few of our leftovers from last year have already started yielding. One of these being our Chives. Although they’re not the most extravagant of all the things our gardens will have to offer, they truly are wonderful. We decided to celebrate them in this end of winter / beginning of spring salad.

Spring Salad With Barley and Lemon Chive Vinaigrette

Spring Salad With Barley and Lemon Chive Vinaigrette

Serves 6

Dressing

5 tbsp fresh lemon juice, from 2-3 lemons
1 tsp brown or dijon mustard
1 tsp sugar
1/2 tsp course salt
6 tbsp olive oil
2 tbsp finely chopped chives

Salad

12 cups mixed greens
1/2 cup candied ginger, chopped
1/2 cup dried cranberries
1 cup dried pearl barley
2 bay leaves
1 tsp salt
1/2 cup sunflower seeds

Method

  1. For the dressing, juice the lemons equally 5 tablespoons. In a small bowl mix the lemon juice, mustard, sugar and salt into a small bowl. Slowly pour in the olive oil whisking constantly. Stir in chives cover and store in refrigerator.
  2. In a medium stock pot bring three cups of water, dry barley, salt and bay leaves to a rapid boil. Once boiling, reduce to a simmer, cover and cook until barley is done. Start checking at about 25 minutes. Barley should triple in volume and be tender and chewing in texture. Using a fork, fluff the barley and set aside to cool.
  3. To assemble, toss greens in the dressing and divide into six bowls. Equally divide the barley, ginger, cranberries and sunflower seeds and layer on top of greens. Garnish with any extra chives.