Warm Cauliflower and Herbed Barley Salad

Feb 13, 2022

I pulled this recipe from bon appetit and its delicious! Right after I discovered this dish I made it twice in the same week for two different events because it was so good and so simple. I would just add a small amount of dressing and let people add more to taste.

The full cooking video is part of the monthly Happiness Hives subscription in case you would love to see this simple salad made step-by-step.

1/2 cup pearled barley (not a true whole grain but still a good option)

1 tablespoon finely grated lemon zest

3 tablespoons fresh lemon juice

1 tablespoon mayonnaise (I prefer avocado or homemade to avoid the soybean oil)

1 teaspoon Dijon mustard

6 tablespoons olive oil, divided

Freshly ground black pepper

1 head cauliflower, cut into florets

1 15-oz can butter beans (or other white bean)

1/2 cup flat-leaf parsley leaves, divided

2 tablespoons fresh tarragon leaves, divided (optional, if you don't have them this salad is still yummy!)

Step 1: Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Step 2: Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Step 3: Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

Step 4: Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Step 5: Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

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