Pecan Barley Salad Recipe

Pecan Barley Salad Recipe

  • 1 cup quick-cooking barley
  • 2 cups water
  • 1/2 teaspoon salt
  • 3/4 cup pecans (3 oz), chopped
  • 1/4 cup extra-virgin olive oil
  • 2 medium carrots, cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 1/4 cup chopped fresh dill
  • 1/4 cup finely chopped shallot (1 large)
  • 2 tablespoons fresh lemon juice
  1. Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well.
  2. While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes.
  3. Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.
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