Barley And Corn Salad With Arugula And Green Beans
Recipe By : Bon Appetit July 1998
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine Salads & Salad
Dressings
Amount Measure Ingredient -- Preparation Method
-------- -------- ---------
2/3 cup pearl barley
1 pound green beans -- trimmed
1 cup fresh corn kernels
4 ounces arugula
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
3 tablespoons minced shallots
2 tablespoons minced fresh thyme
2 teaspoons dijon mustard
3 1/2 ounces soft fresh goat cheese -- crumbled
Cook barley in medium saucepan of boiling salted water until tender,
about 30 m inutes. Drain; cool. Transfer to large bowl.
Cook beans in large pot of boiling salted water until crisp-tender,
about 4 min utes. Drain. Transfer beans to bowl of ice water to cool.
Drain well. Pat b eans dry with paper towels. Cut half of beans into
2-inch pieces. Transfer to bowl with barley. Mix in corn kernels.
Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small
bowl to bl end. Pour enough dressing over barley mixture to coat.
Season salad to taste with salt and pepper.
Arrange remaining 2 bunches arugula around edge of large platter.
Arrange rema ining whole beans in spoke pattern atop arugula. Mound
salad in center of plat ter. Sprinkle with goat cheese. Drizzle any
remaining dressing over arugula a nd beans and serve.
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