I love to eat vegetables with whole grains. You can retain the healthiness of the vegetables, but they are more filling because of the grains. This salad is also jazzed up with lemons and mustard. Hey! Let’s throw in some wholesome beans as well!
Warm Cauliflower and Herbed Barley Salad
- 1/2 cup pearled barley
- Kosher salt
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 head cauliflower, cut into florets
- 1 15-ounce can gigante, corona, or butter beans, rinsed
- 1/2 cup fresh parsley leaves, divided
- 2 tablespoons fresh tarragon leaves, divided
Place barley in a large saucepan and add enough water to cover by 2 inches. Bring to a boil and cook until the barley is tender, 25 to 30 minutes. Drain and run under cold water. Set aside.
Whisk together lemon juice, mayonnaise, mustard, and 5 tablespoons of the oil in a medium bowl until emulsified. Season with salt and pepper.
In a large skillet, heat remaining tablespoon of oil over medium heat. Add cauliflower and cook, turning occasionally, until the florets are browned in spots, about 10 minutes.
Add 2 tablespoons water, cover, and cook until just tender, about 2 more minutes. Season with salt and pepper.
Transfer cauliflower to a large bowl, add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half the dressing. Toss to coat and season with salt and pepper.
Divide the salad among serving bowls; drizzle with remaining dressing.
Sprinkle lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon for garnish.