EXCERPT – Michael Smith, Family Meals (Penguin Canada, 2014)

17 Aug

Barley Kale Tabbouleh (Michael Smith, Family Meals, 2014)

This Barley Kale Tabbouleh recipe is simple and perfect for picnics, litterless lunches, and just a relaxing Saturday afternoon on the patio with a glass of wine. Enjoy! Make sure you check out the full review for more!

Barely Kale Tabbouleh (p.75)

Serves 4 to 6, with leftovers

For the salad

4 large kale leaves, tough center stems trimmed away

1 cup (250mL) of any barley

1 teaspoon (5mL) of salt

A handful of finely chopped parsley

Leaves from 1 bunch of fresh mint, finely chopped

4 green onions, thinly sliced

1 pint (500mL) of cherry tomatoes, halved

1 large dill pickle, minced

For the dressing

The zest and juice of 1 lemon

2 tablespoons (30mL) of olive oil

1 tablespoon (15mL) of honey

1 tablespoon (15mL) of your favorite mustard

½ teaspoon (2mL) of salt

½ teaspoon (2mL) of your favorite hot sauce

  • Stack the kale leaves, then roll them up tightly. Slice them as thinly as possible, forming fine threads. Cram into a small saucepan and add ¼ cup (60mL) of water. Cover and cook over high heat until the kale softens, just 2 or 3 minutes. Drain and spread out on a plate to cool.
  • Measure the barley into the same saucepan and add 3 cups (750mL) of water and the salt. Bring to a full boil, then reduce the heat to a bare simmer. Cover tightly and continue cooking until the grains swell, absorbing the water and tenderizing, about 30 minutes.
  • Meanwhile, in a large bowl, whisk together the dressing ingredients until emulsified. Throw in the tender barley, the kale, parsley, mint, green onions, tomatoes and pickle. Toss the works together, evenly mixing the flavors, textures and colours. Serve and share!

Thanks to Penguin Canada for providing the excerpt!

 

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