Ingredients
1 1/4 c. pearled barley (9 ounces)
1 c. walnut halves (4 ounces)
3 tbsp. fresh lemon juice
c. extra-virgin olive oil
1 clove garlic
1/2 tsp. finely grated lemon zest
Salt and freshly ground pepper
1 c. packed flat-leaf parsley leaves
4 oz. Ricotta salata
Preparation
Step 1Preheat the oven to 350 degrees. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.Step 2Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.Step 3In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.
