Emeril's Barley Salad

Ingredients:
1 cup barley
3 cups water or low sodium chicken stock
2 tablespoons Kosher salt
1 tablespoon minced shallots
2 teaspoons honey
½ teaspoon minced garlic
1 cippolini onion or ¼ red onion, sliced
½ teaspoon Dijon mustard
4 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon freshly ground white pepper
2 bulbs endive, spears separated and julienned, about 3 cups
1 local apple, julienned
½ cup toasted and roughly chopped hazelnuts
2/3 cup thinly sliced celery
½ cup dried fruit (of your choice)
1 bunch cleaned watercress, stemmed removed
¼ roughly chopped fresh parsley
¼ pound your favorite blue cheese, crumbled

Method:

Place the barley, water or stock and Kosher salt in a small pot and bring to a boil. Reduce heat to a simmer, cover with a lid, and continue to cook until barley tender, 25 to 30 minutes. Drain the barley and set aside to cool.

Place the shallots, honey, garlic, onion, mustard and vinegar in a large mixing bowl; whisk well to combine. Slowly drizzle the oil in a slow, steady stream, until fully incorporated and the vinaigrette is emulsified. Season with the salt and pepper. Add the cooled barley, endive, apple, hazelnuts, celery, dried fruit, watercress, parsley and blue cheese and toss to combine. Serve immediately.

Yield: 6 servings

This recipe was featured on the From Market to Table episode of Emeril Green

From Planet Green