Toby took one bite of this and said “wow, I did not expect this to taste so good!” It really doesn’t look like much, but really, this is delicious. I didn’t have the quick-cooking barley (mine took 1 hour to cook!), so while I waited on that, I munched on the lentil mixture, dipping club crackers in it. Mmmm! And the lemon and olive oil dressing? Perfect. What a great light summer meal!
Barley and Lentil Salad With Goat Cheese
(Real Simple magazine)
Serves 4| Hands-On Time: 20m| Total Time: 30m
3/4 cup quick-cooking barley
3 tbsp olive oil
2 tbsp fresh lemon juice
kosher salt and black pepper
1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
1 15-ounce can lentils, rinsed
1 large carrot, cut into matchsticks
1/4 small red onion, chopped
1/4 cup chopped pitted kalamata olives
1/4 English cucumber, chopped (I omitted)
2 ounces goat cheese, crumbled (1/2 cup)
Cook the barley according to the package directions. Drain and run under cold water to cool.
Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.