14 July 2017


This is another salad, made super filling with barley (and yes, you're going to have to cook that), equally portable for picnics, potlucks, and work. I promise this is my last non-cooking recipe that involves cooking in this mini-series.  (Pro tip: you can cook the barley, as well as the lentils from last week's recipe, at any time and freeze for later use.) Also, you could totally serve this at your next otherwise lame backyard BBQ and everyone will love you for not being that person who brought "ambrosia" or uncooked ramen noodles in a bowl.

Grilled Corn and Barley Salad with Tomato Vinaigrette

Serves 4

1/2 cup dried pearl barley
3 ears of corn (shucked)
1 pint grape tomatoes
1 cup cooked cannellini beans
1 large tomato
1 1/2 teaspoons white wine vinegar
1 large garlic clove
1/4 cup basil cut into ribbons
1 bunch of chives, thinly sliced
¼ cup olive oil

Boil barley according to package directions, using a large stock pot. Par boil corn for 5-6 minutes with the barley to impart some of the corn flavor directly into the barley.

Remove corn. Brush corn with olive oil and grill on all sides until charred gill marks appear.
Meanwhile, halve all of the tomatoes and prep beans (rinse and drain if using canned, prepare in advance if using dried).

Cut kernels off the corn.  As you cut, collect any of the “milk” that comes from the cutting process, then use the back of the knife to scrape the remaining “milk” from the cleaned cob. 

Next, cut the large tomato in half and grate with a box grater over a dish or wide bowl, discarding the skins, but collecting the juice and pulp. Paste the garlic clove by mincing the garlic, and then adding some salt and rubbing the mixture between your cutting board and the side of your chef’s knife. Add that paste into the tomato mixture. Add a pinch of salt, crushed red pepper to taste, vinegar, and corn milk.  Whisk in olive oil slowly. 

Combine barley, tomatoes, corn, beans and fresh herbs in a large bowl and dress with your tomato vinaigrette. Toss to combine.