Kale and Barley Salad with Walnuts, Capers and Parmesan CroutonsCourse: SaladsCuisine: AmericanDifficulty: Easy
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.
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
- 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.
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