barley, corn and haricot vert salad
Barley and Corn Salad with Arugula and Haricot Vert
Adapted from Bon Appetit, July 1998
Seving size: The original recipe said it served six, but suspecting it would make much, much more, I halved it, leaving an amount I think would easily serve four people.
1/3 cup pearl barley
1/2 pound haricot vert (slim green beans) trimmed and cut into 2″ segments
1 cup fresh corn kernels (from about 1 large ear)
1 large bunch of arugula (about 4 ounces total)
1/4 cup extra-virgin olive oil
1/8 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon minced fresh thyme
1 teaspoon Dijon mustard
4 tablespoons soft fresh goat cheese (such as Montrachet), crumbled
Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to large bowl.
Cook haricot vert in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried arugula; add to bowl with barley mixture.
Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle with goat cheese and serve alongside any remaining dressing.
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