This is a pleasant and filling salad. It is perfect for a weeknight, too, because of its simplicity. Serve with fresh fruit or fruit salad for bright companion of flavors. You can also scoop the salad on top of a bed of baby spinach or arugula if desired.
Makes 4 servings or 6 small servings
½ cup pearled barley
fresh ground pepper
zest from 1 small lemon
2 Tbsp fresh-squeezed lemon juice
1 Tbsp mayonnaise
1 tsp whole-grain mustard
5 Tbsp olive oil
1 head cauliflower, cut into florets
1 15-oz can of black-eyed peas, drained and rinsed
¼ cup flat-leaf parsley, chopped
Put barley in a medium saucepan. Cover with water by at least 2”. Season with salt and bring to a boil. Boil uncovered until tender, around 30 minutes.
Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium heat. Add cauliflower and sauté, stirring occasionally, about 10 minutes or until browned in spots. Transfer to a large bowl. Then add the black-eyed peas to the skillet and cook until warm. Add beans to the large bowl with the cauliflower. Stir in parsley and lemon zest.
In a separate bowl or measuring cup, whisk together lemon juice, mayonnaise, mustard, and the remaining 4 Tbsp olive oil until blended. Season with salt and pepper. Set aside briefly.
When the barley is ready, drain. Then mix with the black-eyed pea/cauliflower mixture. Drizzle over dressing and stir until well mixed. Garnish with additional pepper and sprinkle of parsley if desired.
Recipe adapted from Bon Appétit, The Bon Appétit Test Kitchen, March 2013, as found on Epicurious: http://tinyurl.com/c6me23s]