Barley Salad with Balsamic Vinegar of Modena
Ingredients:
200g mixed salad greens
200g cherry tomatoes or 4 medium sized sliced vine ripened tomatoes
160g pearl-barley
40g melted butter
50ml extra virgin olive oil
Acetum Laura Balsamic Vinegar of Modena 3 Leaf Grade
Good quality sea salt
Method:
Cook the barley in salted water for 16 minutes or until al dente, drain and allow to cool.
Preheat the oven to 200 degrees celcius.
Dress the barley with the melted butter, salt to taste and the Balsamic Vinegar. Divide the barley into 4 equal amounts, one by one press each amount into a 4 suitably shaped and sized oven proof bowls which have been rubbed with olive oil or butter. Cover the bowls with aluminium foil and place in oven for 15-20 minutes.
While the barley is in the oven dress the mixed salad with extra virgin olive oil, balsamic vinegar and salt to taste and gently toss. Place the salad on 4 dinner plates.
Remove the barley from the oven and gently turn each one out on to one of the dinner plates on top of the mixed salad.
Dress with freshly sliced cherry or vine riped tomatoes and garnish with sliced chives and a drizzle of Balsamic Vinegar on the plates around the salad.
Serves 4
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Acetum Laura 3 Leaf Grade Balsamic Vinegar of Modena 250ml
Acetum Sardinian Sea Salt with Aromatic Herbs 200g
