Lemony Barley Salad with Kale Pesto
Contributed by Jessica Koslow for Food and Wine, Published August 2014
1 cup pearled barley (about 8 ounces)
2 tablespoons pine nuts
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup currants
1 tablespoon minced shallot
6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
1 tablespoon fresh lemon juice
2 tablespoons chopped preserved lemon (optional)
In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.
Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.
In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.
In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the preserved lemon, if using, and the remaining kale leaves, season with salt and toss well. Serve.
Cucumber-Basil Egg Salad
Epicurious | April 2011
by Janice Cole, from Chicken and Egg
6 hard-cooked eggs, diced (2 cups)
3/4 cup seeded, diced cucumbers
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
3 tablespoons lightly packed chopped fresh basil
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
Store in the refrigerator for up to three days.