By Martha Rose Shulman
- Total Time
- About 1 hour 30 minutes
- Rating
- 4(86)
- Notes
- Read community notes
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
Featured in: In These Salads, Grains Sometimes Play a Supporting Role
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Serves 4
- ½cup barley
- Salt
- 4cups fresh parsley leaves
- 3tablespoons chopped dill
- ¾cup thinly sliced celery, from the inner heart of the bunch
- 4radishes, sliced thin (halved first and cut in half moons if they’re large)
- ½teaspoon ground sumac
- 5tablespoons toasted hazelnuts, skinned
- 2 to 3tablespoons fresh lemon juice (to taste)
- ¼cup extra virgin olive oil
- 1tablespoon hazelnut oil or walnut oil
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
316 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 6 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
Step
2
Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef’s knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
Step
3
Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don’t crush them completely (but don’t worry if your pieces are smaller than neat halves). Add to the bowl.
Step
4
Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.
Tip
- Advance preparation: This will keep for a day in the refrigerator, but don't add the hazelnuts until just before serving or they will become soggy.
Ratings
4
out of 5
86
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kathleen Stark
It's certainly healthy, but without much flavor. I'm going to add garlic and maybe spring onions.
Anne B
The hazelnuts will taste a bit better if, after toasting them, you rub them between a kitchen towel to brush their skins off. In this recipe it is not such a big deal.
HK
A wonderful riff or spinoff on tabbouleh salad. For those wanting garlic and other flavors, or a less parsely-forward salad, then this recipe and traditional tabbouleh are not for you. I personally love tabbouleh salad and so really enjoyed this elaboration/extrapolation. I used italian parsley because that's what I had, but here and for tabbouleh I prefer the curly parsley because it holds up a bit better to the lemon juice. But flat leaf worked perfectly fine.
meinmunich
This was very nice, normally I am crazy for garlics and big flavors, but sometimes I want light and simple. The taste was balanced after salting accordingly. Maybe scallions would add more flavor? This was a salad that I can keep it around for healthy snacking. No complaints from me.
David
Add more greens like cilantro and mint. Could be more radishes nuts celery. Dressing needs more zip - garlic maybe
David
Used other greens cilantro, mint chopped more finely; more nuts radishes celeryAlso dressing needs zest - garlic, something
jenben
I added a lot more sumac. And still. Not quite enough of something. And too much of something else. Sounds good but misses the mark.
Mrs. Da Silva
I made this salad with about half the parsley, added a minced garlic clove and cucumber-very nice salad.
Kasha
I was not fond of this. The parsley was sooo overpowering that we could taste nothing else. I used curly leaf parsley. Perhaps Italian flat leaf would have been better?
gibby
This really IS a parsley salad; the barley is almost, though not quite, a condiment. It's kind of labor-intensive and time-consuming. Still, I enjoyed it. did add one minced garlic clove, tipped off by another cook, and didn't bother with the nut oil. (Would reduce olive oil if I used it.) Since my barley was still a little moist, I put my olive oil directly on to it to prevent it from sticking together, especially since I didn't have the patience to cool it for long.
Meghan
I liked this better when I had it as leftovers. I put cashews on top because I ran out of hazelnuts, and would use cashews again instead.
Susan
This salad was fabulous even without some of the ingredients. (No radish, fresh dill or walnut oil) Loved it’s bright lemony flavor. What a great way to eat parsley.
Kathleen Stark
It's certainly healthy, but without much flavor. I'm going to add garlic and maybe spring onions.
Brooke
What are skinned hazelnuts and how on earth do you skin them?
Anne B
The hazelnuts will taste a bit better if, after toasting them, you rub them between a kitchen towel to brush their skins off. In this recipe it is not such a big deal.
Private notes are only visible to you.
