Lemon Herb Barley Salad

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Lemon Herb Barley Salad

Recipe Courtesy of Chef Allen Susser
Course: Appetizer, Salad, Side Dish, Vegetarian
Cuisine: American, Vegan, Vegetarian
Yield: 8 people


  • 1 large lemon
  • 1/2 cup parsley leaves
  • 1/2 cup watercress leaves
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 1 cup barley cooked
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon extra virgin olive oil optional
  • 2 tablespoon orange juice fresh squezzed


  • To Prepare the lemons: Run under cold water, and wipe dry.
  • Slice very thinly on a Japanesse mandoline.
  • Remove the seeds.
  • To finish the herb salad
  • In a small bowl, combine all of the ingredients and let stand- covered, at room temperature for ½ hour before using.
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