Ingredients
1 cup whole barley, hulled
3 cups filtered water
a pinch of whole sea salt
a piece of kombu, 2 cm long
1 small red, round radicchio, outer leaves removed, cored, rinsed, dried and thinly sliced
8 fresh champignon mushrooms, cleaned and sliced
3-4 handfuls of white grapes, rinsed, cut into halves and seeded
3-4 handfuls raisins, soaked in natural mineral or filtered water for 10 minutes then drained and pat dried
juice of 1 lemon
8 tablespoons extra virgin olive oil
whole sea salt, just enough to taste
hazelnut oil, just enough to taste
fresh thyme, to taste
Wash the barley thoroughly and soak it for about 8 hours in filtered water. Transfer the barley into a heavy-bottomed saucepan , add fresh filtered water (or you may even keep the soaking water but make sure you add the right quantity, as indicated in the recipe. Add the salt and the kombu, cover and bring to a boil. Reduce the heat and cook with the lid on until most of the water has been absorbed, without stirring as you don’t want to alter the cooking process. The barley should get tender in 45-55 minutes (if you are using a pressure cooker, cooking time will be 25-30 minutes). Remove the kombu (you can let it dry and use it a second time). Drain if necessary (although there should be no water left in the saucepan), transfer into a large salad bowl, drizzle with half of the olive oil, toss and let cool completely.
To assemble the salad, add the radicchio, the champignons, the grapes, the raisins and the lemon to the barley. Mix well, sprinkle with the remaining oil and the salt, then top with a drizzle of hazelnut oil and the fresh thyme. Serve immediately.
Posted in: autumn,cooked,grains,lunch-box,picnic,salads,savoury
VERSIONE ITALIANA
