by lorinarlock
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lorinarlock's Notes:
Expand1 cup cup loosely packed basil leaves Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
4 ounces sourdough or foccacia bread, cut into 1/2-inch cubes Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 tablespoons freshly grated Parmigiano Ask a question about this ingredient
Put the basil and garlic in small food processor and pulse until finely chopped. With the machine running, add the oil in a slow stream until completely emulsified. Transfer to an airtight container and store refrigerated until ready to use or freeze for up to one month.
Ask a question about this stepPut the bread in a large bowl and add 2 tablespoons of the basil purée. Stir in the salt. Spread on a baking sheet. Sprinkle with the Parmigiano and bake until browned and crisp, 8 to 10 minutes. Set aside or store in an airtight container until ready to use.
Ask a question about this step2 1/2 cups water Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 cup barley, rinsed Ask a question about this ingredient
6 tablespoons extra virgin olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2 cloves garlic, chopped Ask a question about this ingredient
1/2 teaspoon crushed red pepper Ask a question about this ingredient
1 small head cauliflower, cut into 1-inch florets Ask a question about this ingredient
2 teaspoons balsamic vinegar Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1/2 cup celery leaves, chopped Ask a question about this ingredient
1/4 cup freshly grated Parmigiano Ask a question about this ingredient
2 tablespoons toasted pine nuts Ask a question about this ingredient
Preheat the oven to 425°F.
Ask a question about this stepPut the water and salt in a large saucepan. Bring to a boil over high heat. Add the barley, cover and cook on low heat until tender, about 45 minutes.
Ask a question about this stepWhile the barley is cooking, heat 3 tablespoons of the olive oil, the butter, garlic and crushed red pepper in a large, ovenproof skillet over medium-high heat. Add the cauliflower and stir to coat the cauliflower evenly with the olive oil mixture. Cook for 1 to 2 minutes then transfer to the oven. Cook until browned and tender, about 20 minutes.
Ask a question about this stepWhisk together the balsamic vinegar and mustard in a large bowl. Add the olive oil in a steady stream while continuing to whisk. Stir in the barley, cauliflower (including any bits of garlic or pepper stuck to the skillet), Parmigiano and celery leaves. Season to taste with salt and pepper. Sprinkle the croutons over the top and serve immediately.
Ask a question about this stepThank you for your comment. I've been on a barley and farro kick for a while and this salad is great for autumn with its earthy flavors. I hope you'll try it and like it. The cauliflower practically melts in your mouth.
Miranda is an editor at Food52.
This sounds delicious, Lori...saved!