Barley And Cauliflower Salad With Manchego And Salami Recipe

Cooking Directions

• STEP 1.Cook the barley according to package instructions until tender. Drain and set aside.
• STEP 2.In a large bowl, combine the cooked barley, cauliflower florets, diced salami, and grated manchego cheese.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the barley mixture and toss to coat evenly.
• STEP 5.Let the salad sit for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the salad chilled or at room temperature, garnished with additional grated manchego cheese.

Cooking Tips

• To save time, you can cook the barley in advance and refrigerate it until ready to use.
• Feel free to add other vegetables or ingredients to the salad, such as cherry tomatoes or sliced olives.
• For a vegetarian version, omit the salami and add roasted chickpeas or grilled tofu for protein.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• Enjoy this barley and cauliflower salad as a light lunch or dinner, or serve it as a side dish with grilled meats or fish.