Beans, Barley, Pistachios and Radicchio Salad with Roasted Tomato Oil and Sherry Vinegar
This salad features both grains and legumes, ingredients that I often combine. The soft beans combine nicely with the chewy barley and can be served hot or at room temperature as a substantial salad. I flavour this with roasted tomato oil that I make and often keep in the fridge. The tomato oil is so flavourful that you don’t need much more other than combining it with sherry or wine vinegar for a flavourful dressing. You may not need all of the dressing for this so use just enough to lightly coat the grains, not more. The pistachios add a nice crunch against the chewy texture of the barley and the softness of the beans.
1 1/2 cups barley
1 can cannelini beans, drained and rinsed
1/2 small radicchio, cut into ribbons
1/3 cup parsley
1/3 cup roasted tomato oil (see recipe)
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
Salt and pepper
Place the vinaigrette ingredients in a small jar and shake well to combine. Set aside to infuse flavours.
Place barley in a pot with about 6 cups water. Bring to a boil, lower to a steady simmer and cook until barley is just tender but not mushy. Drain (reserving cooking water for a soup perhaps?).
Place barley in a bowl, add beans and toss to mix. Drizzle enough dressing to just coat the grains but not flood them. Add parsley and shredded radicchio and mix lightly. Taste and season generously with salt and pepper. Serve in small bowls with additional dressing spooned over the top.