SALADS

Kale and Barley Salad with Walnuts, Capers and Parmesan Croutons

Cooks in 30 min Difficulty Easy
Kale and Barley Salad with Walnuts, Capers and Parmesan Croutons
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Kale and Barley Salad with Walnuts, Capers and Parmesan Croutons

Recipe by thesal28_wpCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

3

servings
Prep time

30

minutes
Cooking time

30

minutes

When Winter hits, I look for ways to add lemon zest to just about everything. It is a welcome addition to this salad that has plenty of heft from the barley and walnuts and a kiss of sweetness from the raisins.

Chopping the croutons before adding them to the salad makes the salad much more pleasant to eat, and along with the Parmesan cheese and capers, adds a crispy, salty punch.

Serves 3 heartily and 4 as a side.

Ingredients

  • 2 cups Croutons

  • 1/2 cup Eggless Caesar Dressing

  • 2 cups cooked barley, cooled to room temperature

  • 4 cups lacinato kale

  • 1/2 cup toasted walnuts

  • 1/2 cup raisins

  • 2 tbsp capers

  • 1/2 cup grated Parmesan + extra for garnishing

  • 2 lemons

  • Kosher salt

  • black pepper

Directions

  • Slice kale into ribbons and place into a large bowl. Add barley to bowl. Coarsely chop croutons and add all but 1/2 cup of them to bowl. Roughly chop walnuts and add to bowl. Roughly chop raisins and add to bowl. Roughly chop capers and add to bowl. Using a microplane grater, zest one lemon into bowl. Add Parmesan cheese and dressing to bowl and toss. Season to taste with Kosher salt and black pepper and toss again.
  • Plate salads individually and top with remaining chopped croutons, Parmesan cheese, and a little more lemon zest.

Notes

  • I am an independent blogger and product reviews I share are based on my own opinions.  Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission. I link to these products because of their quality and not because of the commission I receive from your purchases.

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