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Spring Salad With Barley and Lemon Chive Vinaigrette

Spring Barley Salad with lemon chive vinaigrette dried cranberries and sunflower seeds
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 1 cup dried pearl barley
  • 1 teaspoon kosher salt
  • 1 (5 ounce) package mixed greens
  • ½ cup candied ginger, chopped
  • ½ cup dried cranberries
  • ⅓ cup sunflower seeds

Lemon Chive Vinaigrette

  • 5 tablespoons fresh lemon juice, (from 2 to 3 lemons)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons finely chopped chives, plus more for serving

Method

  1. Cook the barley. In a medium pot, combine the barley, salt, and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, until the barley is tender and has tripled in volume, about 25 minutes. Remove the lid and fluff the barley with a fork. Let cool completely, 15 minutes.
  2. Make the vinaigrette. In a small bowl, whisk together the lemon juice, mustard, sugar, and salt. Slowly drizzle in the olive oil, whisking constantly, until the mixture is emulsified. Stir in the chives.
  3. In a large serving bowl, combine the mixed greens and cooled barley. Add the vinaigrette and toss to coat. Top with the candied ginger, cranberries, and sunflower seeds and toss to evenly distribute. Garnish with additional chives.

Notes

The barley can be cooked up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before assembling the salad.