As Summer peaks around the corner, avid gardeners spend weekends in their gardens. This weekend I went to see a friend and made dinner right out of her garden. I used some peas, pea tendrils, asparagus, ramps and Garlic Mustard. I prepared a kind of salad with barley and we served it with a cheese tray. We ate this meal against the backdrop of the Long Island Sound and the buzz of the bees on the lavender and the view was heaven.
You can make this barley the night before and keep in containers for a few different meals. Veggie soup with barley, barley risotto or even as a breakfast cereal. But make this fresh salad of Spring veggies tossed with vinaigrette and served on a bed of barley or Farro with fresh herbs as today’s Meatless Monday favorite.
Ingredients
2 cups of cooked barley
1/2 cup of fresh peas, blanched
1 cup of pea tendrils, washed and dried
One bunch of fresh asparagus, trimmed and blanched or grilled
1/2 cup of sliced Shiitake mushrooms, raw or lightly Sautéed
1/2 cup of sliced radishes
1/2 cup of your favorite vinaigrette
2 tablespoons of fresh chopped herbs
Make or buy vinaigrette
Toss all veggies with dressing
Line bottom of serving platter with cooked barley
Spoon salad on top and arrange
Assemble a cheese tray or a simple carprese with tomato and fresh mozzarella and garnish.
Add a drizzle of EVOO just before serving
