Kale & Barley Salad
Kale & barley salad dressed in vibrant kale pesto, topped with caramelized shallots, toasted pine nuts, and sweet currants.
Equipment
- Food Processor or blender
Ingredients
- 1 cup pearled barley
- 1/4 cup pine nuts
- 1/2 cup olive oil plus 1 tbsp, divided
- 1 large shallot thinly sliced
- 1 bunch kale (about 6 cups) leaves separated from hard stalks and cut into 1/2 inch strips
- 1 lemon juiced
- 1/2 tsp salt plus more
- 1/4 cup dried currants
Instructions
- Bring a pot of water to a boil and season with salt. Lower the heat to a simmer, add the barley and allow to cook until al dente and then drain. About 30 minutes.
- In a dry pan on low heat, add the pine nuts and toast, turning the nuts every so often so that they don't burn. 5 minutes. Set toasted pine nuts aside to cool.
- In the same pan on medium heat, add olive oil and shallots. Cook for about 10 minutes until the shallots are golden. Set aside to cool.
- Make the kale pesto. In the bowl of a blender, add 4 cups of kale, the juice of one lemon, and 1/2 tsp of salt. Mix until the kale is chopped fine. Scrape down the pan and slowly drizzle in 1/2 cup of olive oil while the motor is running.
- In a large bowl mix together the cooked barley, toasted pine nuts, caramelized shallots, remaining kale, kale pesto and currants. Mix well to combine and taste for seasoning. Add salt to taste. This salad can be made up to two days ahead and keeps nicely in the fridge.