Ingredients
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1½ cups Pearl Barley
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Kosher Salt
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1 medium Zucchini
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¼ cup extra-virgin Olive Oil
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¼ cup Tahini
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¼ cup white Balsamic vinegar
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½ cup chopped Scallions
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1 small Jalapeno Pepper
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1 Garlic
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½ cup chopped green Olives
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2 tablespoons chopped drained Capers
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½ cup fresh Cilantro
Directions
The grain size of the barley works well to hold the dressing, whereas with a smaller grain, such as couscous, the dish could become too wet and unbalanced. In a salad dressing, tahini adds a luxe creaminess similar to mayonnaise but imparts a much more dynamic flavor and mouthfeel. Depending on the brand of tahini you use, it may thicken too much when you process it. Keep extra hot water on hand to thin to the consistency of a thick, spoonable dressing.
Steps
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1
Done
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Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 30 to 40 minutes. Drain and cool. Bring a small pot of salted water to a boil and blanch the zucchini just until it turns bright green, about 30 seconds. Cool in ice water. Drain well and set aside. |
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2
Done
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In a food processor, combine the oil, tahini, vinegar, scallions, jalapeño, and garlic. Process until you have a smooth, thick green dressing. The mixture will thicken to a paste in the food processor. Add about ¼ cup very hot water to thin. |
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3
Done
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In a large bowl, combine the cooked barley and zucchini, the olives, and the capers. Drizzle with the dressing and toss to coat. Mound the salad on a platter and sprinkle with the cilantro. Serve at room temperature. |
