Barley is a cereal that has been used in dishes for thousands of years. It’s a wonderful and versatile ingredient: it can be used in salads and soups or cooked like a risotto. Today we are going to make a light barley salad with lots of fresh vegetables and shrimps! This colourful salad could be a great side dish for a barbecue or a buffet, but could also be served on its own as a light meal.
Tips.
1. Pearl barley does not need soaking before cooking, it is simply boiled like rice.
2. Wash the barley under running water for a few minutes before cooking it, to remove its natural bitter taste.
3. For this recipe I am using a red Tropea’s onion, a delicious onion variety, available in Italy. If you don’t find it, you can use shallots instead. Shallots and Tropea’s onions are perfect for this recipe because they are naturally sweet and have a pleasant delicate flavour.
Barley and shrimp salad in red cabbage leaves.
5 – 6 red cabbage leaves (medium size)
90 g pearl barley
250 g frozen shrimps
1/2 sweet red Tropea’s onion (or shallots)
1/2 celery stalk, finely chopped
7-8 cherry tomatoes
1 large avocado
the juice of half a lemon
2 tablespoons of fresh parsley, finely chopped
salt and pepper to taste
vegetable broth
Method.
1. Cook the pearl barley in vegetable broth (I used an organic stock), for 40 minutes (the cooking time will vary depending on the variety of barley).
2. Boil some water in a sauce pan, then turn off the heat and poach the shrimps for 3-4 minutes. Drain and set aside.
3. Wash and dry the cabbage leaves. Peel and slice the onion and avocado, then set aside. Wash, dry and cut the celery and tomatoes.
4. Mix all the vegetables (including the chopped parsley) with the cooked barley and shrimps. Serve the salad in cabbage leaves and season with salt, pepper and lemon juice.
Cestini di insalata d’orzo e gamberetti.
5-6 foglie di cavolo rosso
250 g gamberetti surgelati
1/2 cipolla rossa di Tropea (oppure lo scalogno)
1/2 gambo di sedano
7-8 pomodorini ciliegia
1 avocado grande
il succo di mezzo limone
2 cucchiai di prezzemolo fresco, tritato finemente
sale e pepe q. b.
brodo vegetale (uso del brodo fatto con del dado biologico)
Preparazione.
1. Fate cuocere l’orzo perlato nel brodo per 40 minuti (il tempo di cottura può variare a seconda della qualità di orzo).
2. Fate bollire una pentola piena d’acqua, poi spegnete il fuoco e immergetevi i gamberetti per 3-4 minuti. Scolate e mettete da parte.
3. Lavate e asciugate le foglie di cavolo. Pelate e tagliate le cipolle e l’avocado. Lavate, asciugate e tagliate a cubetti il sedano e i pomodorini.
4. Mescolate tutte le verdure (compreso il prezzemolo) con l’orzo e i gamberetti. Servite l’insalata nelle foglie di cavolo e condite con sale, pepe e il succo di limone.
Terrific use of barely! I love the combination of flavors in this salad and the fresh summer ingredients used. As a newcomer to barley, this recipe is giving me great ideas for its use in my own kitchen. Thanks!
Thank you Ngan! I love barley in salads! I love the consistency and the flavour, plus you can be quite creative with it. I am glad you enjoyed the recipe!
I really REALLY like this recipe Serena. I have been seeing so many wonderful barley recipes in magazines lately and I really want to try it! This looks like a great recipe to start with. Such a clean, healthy recipe.
Thank you Seana! I felt like making a light summer dish and this salad is so flavourful that I didn’t have to add any oil to it. I really enjoyed it! 🙂
This looks delicious, Serena! 🙂
Thank you so much Jess!! X
Such beautiful presentation!
Thank you X
Love how colorful this all looks – the barley makes a filling meal, too (more than it might appear) 🙂
Thank you Zully! This dish could definitely be a nice fulfilling meal!
What a nice salad. I’ve got barley in my pantry and tomatoes and shallots in my garden. I’ll be making your pretty salad soon. 🙂
Hi Karen! Please do and let me know…
A tasty Seasonal salad,…lovely presented thisi way too! MMMMM!
Thank you, Sophie, for the kind comment! I am glad you like it! 🙂
Serena– so beautiful set on that cabbage leaf– you a styling genius!
You are too kind! 🙂 Thank you Rhonda!