Danielle Campbell’s Barley Salad with Preserved Lemon Dressing
This fresh salad is the epitome of nutritious and delicious.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Los Angeles-based chef Danielle Campbell shares her recipe for barley salad with preserved lemon dressing.
Barley may not be the first ingredient you think of to use when making a salad. Many of us tend to lean towards quinoa or rice when we want some carbs. But this nutritious grain makes a beautiful base and delivers a wonderfully nutty flavour and chewy texture.
Danielle Campbell's barley salad recipe boasts a wonderful flavour combo of asparagus, feta, and parsley. It's dressed with a preserved lemon dressing and topped with dill and sumac to take it up that extra notch.
This fresh salad is perfect on its own as a light meal or served as an impressive side dish.
Ingredients
- 2 cups pearl barley, cooked and cooled
- 1 bunch asparagus, trimmed and cut into 4cm pieces
- 3/4 cup olive oil
- 3 tbsp Champagne vinegar
- 1 tbsp agave or honey
- 1 shallot, finely diced
- 1-2 preserved lemon, rinsed rind only, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup dill, roughly chopped
- 1 tsp sumac
Method
Cook barley according to package instructions, drain and let cool.
Bring a small pot of salted water to a boil.
Add asparagus and cook until crisp-tender, about 2-3 minutes.
Drain and set aside.
Add olive oil, vinegar, agave, shallot, and preserved lemon to a small bowl. Mix to combine and season with salt and pepper.
Add barley, asparagus, feta, and parsley to a large bowl.
Toss with dressing and garnish with dill and sumac.
Top with flaky salt and serve.
For more from Danielle, follow her at @chef_daniellecampbell
Photography by Bethany Nauert. Styling by Molly Crist.
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