Cress And Barley Salad Recipes

CRESS AND BARLEY SALAD

Cress And Barley Salad image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup pearl barley (free of husk)
Salt and pepper
1/4 cup extra virgin olive oil, more for tossing
3 cups coarsely chopped watercress, trimmed, washed and dried
Juice of 2 or 3 lemons

Steps:

Cook barley in enough boiling salted water to cover, until swollen and barely tender, about 20 minutes. Drain, rinse briefly in cool water, and set aside. If you like, you can toss barley with a tablespoon or so of olive oil, and refrigerate for several hours.
When ready to serve, toss cress with barley. Stir in olive oil and lemon juice, then add salt and pepper to taste. Adjust seasoning as necessary, and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 229 milligrams, Sugar 1 gram

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