Barley Salad with Asparagus, Red Pepper and Spinach
A delicious and hearty spring salad with sautéed asparagus, red pepper, spinach and pearl barley
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon + 1 teaspoon sherry vinegar (divided)
- 1 garlic clove (minced)
- 6 tablespoons extra-virgin olive oil (divided)
- Coarse salt and freshly ground pepper
- 1 red bell pepper (cut into a medium dice)
- 8 ounces thin asparagus spears (trimmed and cut into 1-inch pieces)
- 1 medium shallot (sliced thin)
- 1 ½ cups cooked pearl barley (cooled (see note below))
- 6 cups baby spinach
- ¼ cup sliced almonds (toasted)
- 3 ounces soft goat cheese for crumbling over the top
Instructions
- 1
Combine 1 tablespoon vinegar and garlic together in a medium bowl. Set aside.
- 2
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium high heat. Add red pepper and cook until lightly browned and beginning to soften, about 2 minutes. Add asparagus and cook until nearly tender, about 2 minutes. Add shallot and cook until softened, about 1 more minute. Remove from heat and add remaining teaspoon of sherry vinegar. Stir in cooled barley. Set aside to cool while you make the vinaigrette.
- 3
Whisk remaining 4 tablespoons of olive oil into garlic and sherry vinegar mixture. Season to taste with salt and pepper.
- 4
Toss spinach with 2 tablespoons of vinaigrette in a large bowl. Season to taste with salt and pepper.
- 5
Add asparagus and barley mixture to the medium bowl with the remaining vinaigrette. Toss to combine. Season to taste with salt and pepper.
- 6
To serve, create a bed of spinach on the bottom of each plate or on a serving platter. Arrange the asparagus and barley mixture over the top. Sprinkle with toasted almonds and crumbled goat cheese.