Parsley Salad With Barley, Dill and Hazelnuts

• 1/2 cup barley
• Salt
• 4 cups fresh parsley leaves
• 3 tablespoons chopped dill
• 3/4 cup thinly sliced celery, from the inner heart of the bunch
• 4 radishes, sliced thin (halved first and cut in half moons if theyre large)
• 1/2 teaspoon ground sumac
• 5 tablespoons toasted hazelnuts, skinned
• 2 to 3 tablespoons fresh lemon juice (to taste)
• 1/4 cup extra virgin olive oil
• 1 tablespoon hazelnut oil or walnut oil
• Freshly ground pepper

1. Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste.
2. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender.
3. Drain and return the barley to the pot.
4. Place a towel over the top of the pot and return the lid.
5. Let sit for 15 minutes.
6. Line a sheet pan with paper towels and place the cooked barley on top to cool.
7. When cool, transfer to a large bowl.
8. Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chefs knife.
9. Place in the bowl with the barley.
10. Add the dill, celery, radishes and sumac.
11. Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface.
12. With a rolling pin, roll over the nuts to crush them into halves.
13. Dont crush them completely (but dont worry if your pieces are smaller than neat halves).
14. Add to the bowl.
15. Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil.
16. Toss with the salad and serve.

barley, salt, parsley, dill, celery, radishes, ground sumac, lemon juice, extra virgin olive oil, hazelnut oil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1014993 (may not work)