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Ingredientes
- 1 c. pearl barley medium
- 2 c. water
- 2 x cucumber (kirby)
- 1 med yellow squash
- 1 med zucchini
- 1/2 c. nonfat mayonnaise
- 2 Tbsp. tarragon vinegar
- 1/4 c. fresh dill minced Salt and freshly grnd black peper
- 1 lb pickled beets (1 jar) (or possibly 2 c. cooked slicedfresh beets) Watercress for garnish
Direcciones
- Heat a heavy 2 to 3 qt saucepan; add in the barley and cook the grain, stirring constantly, till it smells toasty. Remove the saucepan from the heat. Averting your face, add in the water (it will bubble up furiously)
- Return the saucepan to the heat, cover and cook for about 2O to 25 minutesor till barley has absorbed the liquid and is just tender. Transfer thebarley to a sieve and drain under cool water; pat dry and set aside.
- During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry.
- In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add in the cooked barley, cucumbers and squash and toss well; adjust the seasoning.
- On the outside edge of a serving platter, make a ring of liquid removed sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad.
- Yield: 4 servings
