Black-Barley Salad with Oranges and Asparagus
Herbs and Dijon mustard provide brightness and bite in this barley dish.
- Servings: 8
Source: Martha Stewart Weddings, Spring 2007
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Coarse salt
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cup black barley
- 2 cups homemade or low-sodium store-bought chicken stock
- 1 bay leaf
- Pinch of crushed red-pepper flakes
- 8 ounces thin asparagus, trimmed
- Freshly ground pepper
- 2 oranges, peeled, segmented, and cut into 3/4-inch pieces (about 1/2 cup)
- 1 scallion, white and pale-green parts only, thinly sliced (about 1 tablespoon)
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chervil
Whisk together mustard, lemon juice, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until combined. Set vinaigrette aside.
Preheat oven to 425 degrees. Spread barley on a rimmed baking sheet. Toast in oven until dark brown and fragrant, about 5 minutes. Let cool slightly.
Put 3 quarts water, the stock, bay leaf, crushed red pepper, and 2 teaspoons salt into a large saucepan. Bring to a boil. Add barley. Reduce heat; simmer until barley is tender and chewy, about 1 hour 10 minutes. Drain off excess liquid; discard bay leaf. Transfer barley to a medium bowl. Add vinaigrette; stir. Let cool slightly.
Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Lightly brush asparagus with oil. Season with salt and pepper. Grill asparagus, turning occasionally, until tender, 5 to 6 minutes. Transfer to a plate; let cool slightly. Cut on the diagonal into 3/4-inch pieces.
Add asparagus, oranges, scallion, parsley, and chervil to barley; stir to combine. Season with salt and pepper.