Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
See great recipes for Cold barley salad with pomelo, pomegranate, cashews, and shiso too! Dark greens, roasted vegetables, and citrus fruits of all colors and stripes are the real players in January and February. They make salads that are both hearty and flavorful.
Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Prepare 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
- Take 1/2 cup chopped pomelo
- Prepare 1/4 cup or so of pomegranate seeds
- Take 1/3 cup chopped and toasted cashews
- Prepare 2 shiso leaves, chopped up
- Make ready 1 small shallot, finely minced
- Take 1 slug of olive oil (say, a tsp or so)
- Prepare 1 healthy squeeze of fresh lemon juice
- Make ready to taste Salt,
Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette. Cooking the barley right in the broth gives this salad an extra flavor boost right from the start. Lemon and parsley give it a bright, fresh note to contrast the rich flavor from Stir the barley, cucumber, red pepper, cheese, olives and green onions in a large bowl. Add the lemon juice mixture and toss to coat.
Steps to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it.
- Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together.
- Eat.
The nuttiness of the pearled barley and pine nuts contrasts with the sweet apples and pomegranate seeds in this tasty side dish. The salad (without the pine nuts) can be refrigerated overnight. Bring the salad to room temperature before serving. Pomelos are the sweeter, peppery ancestor of the grapefruit. This salad was the prevailing crowd-pleaser at our recent Lunar New Year party.
So that’s going to wrap this up with this special food cold barley salad with pomelo, pomegranate, cashews, and shiso recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
