Barley and Broccoli Salad

The barley and broccoli salad is a nutritious and healthy dish, ideal both as a starter and as a main course. Here’s how to prepare it with an Italian twist:

Ingredients

• 200 g of pearl barley
• 300 g of broccoli
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt to taste
• Pepper to taste (optional)
• Lemon juice (optional)
• Grated cheese to taste (such as Parmesan or Pecorino, optional)

Preparation

1. Bring a pot of salted water to a boil. Add the pearl barley and cook according to the instructions on the package, usually about 20 minutes, until tender but still al dente.
2. In the meantime, clean the broccoli by separating the florets from the stem. Wash the florets well and steam or boil them in boiling water for about 4-5 minutes, until they are tender but still crunchy.
3. Drain the cooked barley and let it cool. Also, drain the broccoli and if necessary, cut them into bite-size pieces.
4. In a pan, heat the extra virgin olive oil with a clove of garlic. Add the cooked broccoli and sauté for a few minutes. Season with salt and, if you like, pepper as well.
5. Remove the garlic clove and combine the broccoli with the cooled barley, mixing gently.
6. Dress with a drizzle of extra virgin olive oil, lemon juice to add freshness, and, if desired, grated cheese.
7. The salad can be served warm or cold, according to preference.

Curiosity

Barley is an ancient grain highly valued in Italian cuisine, especially in Tuscany. It is rich in fibers and plant proteins, making it a great substitute for pasta or rice in many recipes. In Italy, it is often used in soups, salads, and even as a base for risottos, known as “farrotti”.

If you don’t have barley or broccoli, you can also use other grains like barley or quinoa and replace broccoli with cauliflower, spinach, or other seasonal vegetables. It’s always good practice to customize recipes according to one’s taste and what’s available in the kitchen!