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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
Materials
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
Instructions
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.