Salad of Warm Vegetables with Lemon Vinaigrette

  1. To make Dressing: Whisk together all ingredients in small bowl.
  2. Set aside.
  3. To make Salad: Bring broth and barley to a boil over medium heat in small saucepan.
  4. Reduce heat to medium-low, cover, and cook 30 to 35 minutes, or until broth is absorbed and barley is tender.
  5. Transfer to bowl, and keep warm.
  6. Bring 2 inches salted water to a boil in wide (9-inch diameter) pot over medium heat.
  7. Add fennel, and bring to a gentle simmer.
  8. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.)
  9. Reduce heat to low, and poach 3 minutes.
  10. Add green beans and carrots, and poach 1 minute.
  11. Add asparagus and snap peas, and poach 3 minutes more.
  12. Transfer vegetables to colander with slotted spoon.
  13. Refresh under cool running water 30 seconds.
  14. Arrange lettuce leaves on each of 4 salad plates.
  15. Scoop heaping 1/2 cup barley in center, and arrange warm vegetables around it.
  16. Drizzle each serving with 1 Tbs.
  17. Dressing.

olive oil, lemon juice, lemon zest, honey, mustard, mushroom broth, pearl barley, fennel bulb, green beans, baby carrots, zucchini, sugar snap peas, romaine lettuce leaves

Taken from www.vegetariantimes.com/recipe/salad-of-warm-vegetables-with-lemon-vinaigrette/ (may not work)

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