barley and pomegranate salad

barley salad“The challenge to every individual is to determine the diet that is right for him and to implement that diet in a way that does not divorce him from the company of fellow human beings at mealtimes. Each person’s ideal diet is usually discovered through a combination of study, observation and intuition…To make us healthy, our food must taste good; it must be digestible, and it must be eaten in peace. Even whole foods, properly prepared according to traditional methods, do us no good if we eat them with a grudge; they will not confer health on the person who does not forgive.”  Sally Fallon, Nourishing Traditions

This beautiful salad is not for the faint of heart–it has strong herbs (dill! it’s intense!), but the addition of allspice adds a beautiful and unexpected depth.

Barley + Pomegranate Salad (from Ottolenghi’s Plenty)

(serves 4)

1 cup pearl barley

6 celery stalks, cut into small dice

1/4 cup olive oil

3 T sherry vinegar (I used white wine)

2 small garlic cloves, crushed

2/3 tsp ground allspice

salt + pepper

3 T chopped dill

3 T chopped parsley

seeds from 2 pomegranates (I used 1 and it was plenty!)

Rinse barley with cold water, then place in medium pot and cover with fresh water–bring to a boil and then reduce to a simmer for about 30 minutes or until tender (but will still have a bite). Drain the barley and transfer to a mixing bowl. While it’s still hot, add the celery, olive oil, vinegar, garlic, allspice and salt + pepper. Stir and set aside to cool completely. When it’s cool, add the herbs and pomegranate seeds–fold them in gently.  Add more salt + pepper to your taste–enjoy!




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