Warm Cauliflower and Herbed Barley Salad
A hearty and nutritious salad featuring tender pearled barley, roasted cauliflower florets, and butter beans tossed in a tangy lemon-Dijon dressing. Fresh herbs like parsley and tarragon add bright flavors to this warm grain salad.
Ingredients
- •½ cup pearled barley
- •1 to taste Kosher salt
- •1 tablespoon lemon zest
- •3 tablespoons lemon juice
- •1 tablespoon mayonnaise
- •1 teaspoon Dijon mustard
- •6 tablespoons olive oil
- •1 to taste black pepper
- •1 head cauliflower
- •1 can butter beans
- •½ cup parsley
- •2 tablespoons tarragon
- •divided
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
5 min
- 3.
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.
14 min
- 4.
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.
5 min
- 5.
Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
5 min
