WARM BARLEY AND APPLE SALAD

WITH LEMON VINAIGRETTE

from: The Jew and the Carrot

Leah Koenig

 

Here is my recipe - it's a warm barley and apple salad with a lemon vinaigrette. I personally like putting in a bit of feta cheese, but that's totally optional. It's a lovely side dish and an exciting, fresh alternative to potato kugel. It also features barley, which is one of the seven species of Israel, and apples, which is an iconic Rosh Hashanah food.

Serves 4

2/3 cup pearl barley
2 celery ribs 1/4 inch dice
Two apples of choice, peeled, cored, and cut into 1/4?inch dice
4 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
salt / pepper to taste
1/2 cup crumbled feta cheese (optional)

BOIL barley in large sauce pan, partially covered until tender, about 30 minutes.

MEANWHILE, chop celery, apple, and parsley.

DRAIN barley and transfer, still warm, into a bowl. Add celery, apples, parsley, feta (if using), lemon juice, olive oil, salt and pepper to taste. Toss salad until combined. Serve warm or room temperature.

Leah Koenig is the editor of The Jew & The Carrot - a blog about food, Jewish life, and sustainability.

BTW--If you're looking for a Vegetarian Kosher cookbook, I recommend Nutrilicious:  Food for Thought and Whole Health (Natural Whole Vegetarian Kosher Cuisine) by Edith Rothschild (click here to link to Amazon page). -- MJ