Barley Salad

Recipe courtesy Alton Brown, 2006
Show: Good Eats
Episode: Just Barley

• 3 tablespoons freshly squeezed orange juice
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 3 1/2 to 4 cups cooked and cooled Western Trails barley
• 1 small head fennel, julienned
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup cooked and crumbled bacon, approximately 4 slices
• 2 tablespoons chopped fresh parsley leaves
• Freshly ground black pepper

In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.

Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

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