New This Month

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add asparagus, oranges, scallion, parsley, and chervil to barley; stir to combine. Season with salt and pepper.

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