Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cold barley salad with pomelo, pomegranate, cashews, and shiso I treat clearing out the fridge like a personal "Mystery Box" challenge. Today I found the ingredients below so I made this. Cold barley salad with pomelo, pomegranate, cashews, and shiso I treat clearing out the fridge like a personal "Mystery Box" challenge.
Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Prepare 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
- Make ready 1/2 cup chopped pomelo
- Take 1/4 cup or so of pomegranate seeds
- Make ready 1/3 cup chopped and toasted cashews
- Take 2 shiso leaves, chopped up
- Take 1 small shallot, finely minced
- Prepare 1 slug of olive oil (say, a tsp or so)
- Take 1 healthy squeeze of fresh lemon juice
- Take to taste Salt,
See more ideas about Salad, Recipes, Salad recipes. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving. Make Ahead The salad without the pine nuts can be refrigerated overnight. A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch.
Instructions to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it.
- Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together.
- Eat.
Can be improved with a combination of whole grains, but the barley works on its own. Cook barley according to package directions, omitting salt. Drain and rinse with cold water; drain. Spread the barley salad evenly onto a serving platter and arrange feta, scallions, and pomegranate seeds in diagonal rows on top. Drizzle with extra olive oil and serve.
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