directions
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1
Bring a quart of water to a boil and add the barley
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2
Cover and simmer for 30 minutes, until the barley is just tender
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3
Drain and rinse with cold water. For dressing, whisk together pesto, mustard, vinegar, lemon juice, olive oil, salt, and pepper
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4
Combine the barley, scallions, celery, walnuts, shrimp, and dressing
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5
Fold in the tomatoes and pea pods
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6
Chill
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7
Garnish with feta
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8
Serves 6 to 8.
Pea Pods, Shrimp, and Barleg Salad
ingredients
- 1-1/4 cups uncooked pearl barley
- 1/2 cup broken walnuts, lightly toasted
- 1/2 cup Tarragon Cream Pesto (page 44)
- 1 tablespoon dijon mustard
- 2 tablespoons tarragon vinegar
- 1/3 cup fresh lemon juice
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
- 1/4 cup sliced scallions, including some green tops
- 1 cup diced celery
- 2 pounds peeled and deveined shrimp, cooked
- 2 cups diced ripe tomatoes
- 2 cups diagonally chopped snow pea pods, steamed
- crumbled feta cheese for garnish