Inspired by chef Stephanie Johnston, this barley salad has it all! From crunchy pecans and roasted corn, to spiced jalapeños and salty pecorino.
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A delicious salad. Your friends and family won’t be disappointed with this crisp and refreshing summer version of pasta salad. My best friend Steph made it for us at a little outdoor picnic one summer in Chicago and she blew me away. The sweetness of the peach adds such a refreshing bite with all the tangy flavors you’ll go “ahhh”. This salad is all about texture and crunch. Practice your knife skills and make sure you cut all your products to the same size, so they fit on our spoons. Flavors of toasted walnuts, pecorino and toasted corn stand out in this pasta salad. All of these ingredients work together, you just have to trust me.
Let’s talk about fresh products. We have all of our random assortments of fruits and vegetables in a refrigerator drawer. Use them, use them! This salad is an example of taking simple ingredients and flavors, mixing them with a citrus vinaigrette, and eating them. Peaches are everywhere in the summer and I want to create. Now, I don’t know about you, but I don’t have many tasty peach recipes in my arsenal. There’s something about crisp jalapeno, juicy tomato, and crisp peach that works magically. This combination could also be a tasty sauce. Salads aren’t boring anymore…huh?…it’s 2022. We’re filling our salads with fresh, toasted produce, dressing them with herbs and FOREVER include some salty cheeses.
Isn’t barley just for soup? In fact, we use this paste in things other than soups, like salads. A little barley to any salad adds a nice bite of filling, but how about a pasta salad? Orzo is a great pasta salad for its size. It doesn’t absorb as much liquid as other pastes and has a fabulous mouthfeel. Be sure to chill this barley in a large, shallow bowl when it’s cooked. This pasta cooks easily. Whatever you do, don’t rinse the pasta under cold water to stop the cooking process. Rinsing cooked pasta in the sink removes the starches that help the sauce stick to the pasta. That’s why so many chefs love an al dente pasta moment, you simply have more control as the pasta cools and continues to cook.
Grilled Peach Corn Salad
Preparation time 15m
Cooking time 15m
5 evaluated 5 out of 5 Rated by 1 reviewer
Allergens: Citrus, Corn, Milk
Diet: vegetarian, gluten-free
For the salad:
- 3 ears of corn, roasted and shelled
- 2 peaches, cut into wedges
- 1 cup cherry tomatoes, cut in half
- 1/2 cup walnuts, toasted and chopped
- 1 jalapeño, cut into rings
- 1 cup barley, raw
- 2 butter spoons
- 8 – 10 chiffonade basil leaves
- 1/2 cup pecorino Romano
For the vinaigrette:
- 2 lemons, squeezed
- 1/4 cup red wine vinegar
- 1/4 cup red onion, chopped
- 2 tablespoons chopped parsley
- 3 garlic cloves, minced
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- Bring a pot of salted water to a boil and cook the barley for 4 to 6 minutes. Remove from bowl and cool in a large skillet with 2 tablespoons of butter.
- In a large bowl, mix red onion, lemon juice, red wine vinegar, parsley, garlic, and olive oil. Season with salt and pepper and let sit until onions start to turn pink.
- Pour the corn kernels, sliced peaches, tomatoes, walnuts, jalapeno, basil, and pecorino into the large bowl with the vinaigrette. Taste for seasoning
- Enjoy it warm or cold!
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