Broccoli and Barley Salad

Broccoli and Barley Salad

Lately I have gotten to eat a lot of amazing things. Doughnuts fresh from the fryer. Quiche baked with eggs gathered that day. Goat cheese fresh from a cheese farm.

It’s all been a bit calorie heavy. And with Watershed just around the corner, I need something that’s filling and healthy while not “winter-insulation” inducing.

I’m not sure where the idea for this Broccoli and Barley Salad originated. It changes each time I make it based on what I have. (Before I even published this post it changed again!) I recommend using the recipe that follows as a guide. Adapt as you see fit. You can easily substitute almonds or walnuts for peanuts. I have decided adding the broccoli raw is preferable because the salad will keep for 3 – 4 days that way. However, if you want to serve it warm, grilling or blasting it under a broiler is a great option. Don’t like Sriracha, you could add fresh ground chili pepper paste or leave it out all together. Like I said – use this recipe as a guide. 


Broccoli and Barley Salad

1/3 cup olive oil, divided
1 cup pearl barley, rinsed
Kosher salt
2 garlic clove, thinly sliced
1 anchovy fillet packed in oil, drained
Freshly ground black pepper
¼ cup rice wine vinegar
1 TBS sesame oil
4 TBS sriracha, plus more as desired
5 cups broccoli, chopped
¼ cup toasted peanuts, chopped fine

Heat 1 TBS oil in a small pot over medium heat. Add barley and toast, stirring occasionally, until golden, about 5 minutes. Add 2½ cups water and bring to a boil; season with salt. Cook until tender (about 45 minutes).

Heat remaining oil in a medium skillet over low heat. Add garlic and anchovy and cook, stirring occasionally, until garlic is flavorful, about 5 minutes. Remove from heat and scrape oil and bits into a medium bowl.

When barley is finished cooking, remove from pot and place in a large bowl. Allow to cool until barley is no longer steaming.

Add vinegar, sesame oil and sriracha to bowl of oil-garlic-and anchovies. Whisk to combine. Add broccoli, barley, and sriracha dressing to bowl. Fold to distribute dressing evenly. Allow to sit for at least a half hour. Top with peanuts and serve at room temperature.

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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