One for the Table: Light salad with barley is a nice alternative to heavy pasta
1/2 cup dried currants
1/2 cup chopped scallions
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
5 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon sea salt, to taste
1/4 teaspoon black pepper
1. Bring the 1 cup barley and 3 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain and rinse with cold water.
2. In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, currants, scallions, basil, parsley and mint. Whisk the olive oil, lemon juice, mustard, salt and pepper in a small bowl; pour over the barley mixture and toss to coat. Chill for several hours.
3. Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired.
(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
