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A perfect vegetarian dish for fall, this barley salad is elevated to a first course or elegant lunch when served on parsley sauce and garnished with thin slices of avocado. It’s best at room temperature but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Barley, Apple and Cranberry Salad with Parsley Sauce

Marc Bauer

Marc Bauer

Serves

4 to 6

Ingredients

  • 1 cup barley
  • 3 cups water or vegetable stock
  • 1 bay leaf
  • 6 cloves garlic, coarsely chopped
  • 8 ounces butternut squash, cut into 1-inch cubes
  • 2 Granny Smith apples
  • Juice from ½ lemon
  • ½ cup Parmesan cheese
  • 15 heirloom cherry tomatoes, halved
  • 1 cup dried cranberries
  • 1 tablespoon extra virgin olive oil
  • Avocado slices, for garnish
  • Parsley sprigs, for garnish

For the Parsley Sauce

  • 2 bunches parsley, curly or flat-leaf
  • Juice from 1 lemon
  • 2 large ice cubes
  • Salt
  • ¾ to 1 cup extra virgin olive oil
  • Freshly ground dried red pepper or black pepper

Method

  1. In a medium saucepan combine the barley, water and bay leaf and bring to a boil over high heat. Add the garlic, cover and cook for 15 minutes. Add the butternut squash, cover and continue cooking until the barley has absorbed most of the water and the squash is tender, about 5 minutes more. Drain and cool to room temperature.
  2. While the barley is cooking make the parsley sauce. Bring a saucepan of water to a boil over high heat. Add the parsley and blanch, about 30 seconds. Drain through a strainer or colander and immediately return to a large bowl and shock by running cold water over it. Run enough water to fill the bowl then drain again. If the parsley is still a little warm, repeat the process until it is completely cold. Squeeze to remove any excess water.
  3. In the jug of a blender, combine the blanched parsley, lemon juice and ice cubes. Blend on high speed until smooth. Make sure the sauce stays cold – add additional ice as needed. Add salt and then with the motor running, drizzle in the olive oil. Taste and add salt and pepper as needed.
  4. Using the coarse side of a box grater, grate the apples and toss with a little lemon juice to keep from browning.
  5. In a large bowl combine the barley, squash, Parmesan, apple, tomatoes, cranberries and stir to combine. Season with salt and pepper.
  6. To serve, pour the parsley sauce over the base of 6 serving plates or bowls. Spoon the barley salad on top and garnish with avocado slices and parsley sprigs. Serve immediately.

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