Barley Salad
with Pea Shoots, Ricotta, Oranges and Asian Dressing

plate June 1, 2015
Featured Ingredient:

Snow Pea Shoots

From:
Sang Lee Farms

serves: 4 people
prep: 15 minutes
cook: 25 minutes

—ingredients—
  • 1 Cup Pearl Barley
  • 3 Cups Chicken Stock
  • 1 Onion (Chopped)
  • 1-2 Tablespoons Butter
  • 8 oz Pea Shoots
  • 1 Cup Ricotta (Homemade or Store Bought)
  • 2 Oranges (Segmented)
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Sesame Oil
  • 2 Teaspoons Honey
  • Salt and Pepper to Taste
—more about—

—//—

I love these snow pea shootsThey are so pretty with their little curly shoots and the flavor is light and sweet. The Barley adds a little substance and the Ricotta a richness that really balances this spring salad nicely.  

They are so pretty with their little curly shoots and the flavor is light and sweet.

Begin by making a barley pilaf. Sweat the chopped onion in butter over medium heat. Add the barley and stir for a minute or two. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer about 25 minutes or until the liquid is absorbed and the barley is cooked. Gently toss the warm barley with the pea shoots, soy sauce, rice vinegar, sesame oil and honey. Add the orange segments and adjust seasoning as needed. Top with spoonfuls of ricotta and serve.

 

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