Source: Bon Appetit, June 2014
INGREDIENTS
- 2 cups cooked barley (from about 2/3 cup dried)
- 1 thinly sliced fennel bulb
- 2 thinly sliced small golden beets
- 1/2 thinly sliced small red onion
- 1/4 cup chopped toasted almonds
- 1/4 cup torn fresh mint in a large bowl
- 1/4 cup olive oil
- 3 tablespoons Sherry vinegar or red wine vinegar
- Salt
- Pepper
PREPARATION
Toss 2 cups cooked barley (from about 2/3 cup dried), 1 thinly sliced fennel bulb, 2 thinly sliced small golden beets, 1/2 thinly sliced small red onion, 1/4 cup chopped toasted almonds, and 1/4 cup torn fresh mint in a large bowl with 1/4 cup olive oil and 3 tablespoons Sherry vinegar or red wine vinegar; season with salt and pepper.
Leave A Comment
You must be logged in to post a comment.