Pearl barley salad with beans and rosemary pesto, lard and baby artichokes

• 15 minutes to prepare • 50 minutes to cook • Serves 4

 

Summertime,
and the livin' is easy

 

A simple whole grain salad made with barley, beans pesto, lard and artichoke hearts in a simple dressing. Omit the lard to keep it vegan and dairy-free, this salad will still be delicious.

Many salad recipes call for Pecorino cheese (yum!), so feel free to add that in too; I just didn't happen to have any on hand, but that doesn't mean it doesn't belong!

I don't often toot my own horn, but this barley salad was much, much more delicious than I had anticipated, so if you're on the fence about trying this barley recipe, please do - you won't regret it!

Here are ingredients for the 4-serving recipe:

200 g pearl barley
200 g frozen beans
100 g lard cut into thin slices
1 sprig fresh rosemary
10 artichokes preserved in olive oil
EVO oil
salt and pepper

1. Bring the water to its boiling point and pour the barley in it. Lower the heat and cook it for about 40 minutes, until it is al dente
2. Drain the barley and drop cold water on it. Then, collect it up in a salad bowl
3. Cut the lard to stripes
4. Pour 500 ml of water in a large pot and bring to boil. As soon as the water boils, add salt and  the frozen beans. Let them cook for about 5 minutes
5. Remove the beans from the heat and drop them into an ice-water bath for an immediate cool down. Drain the cooled beans and remove the tough outer skins with a knife
6. In a blender pour 3 tablespoons of EVO oil, add the beans, a pinch of salt, freshly ground pepper, rosemary leaves - washed - and blend for few seconds until coarsely pureed
7. Drain the artichoked from the oil in which they are preserved and cut them in half
8. Add to the boiled barley the lard, the beans pesto and artichokes
9. Stir to mix and serve warm

In the table below Nutrition Facts are detailed for this appetizer. Data is provided per serving.