Apple, Raisin, Barley Salad

Recently, I found myself wanting a side dish that would give us something different and was based preferably on a grain, instead of pasta or just greens/veggies since I was a bit burnt out on green salad and have been trying to be more selective about our carb consumption. We'd recently dined at Ruby Tuesdays, which has in our humble opinion the best (freshness, variety) salad bar in Indy. Ruby Tuesdays always has Waldorf Salad on their salad bar and, though I sometimes make it at home in the fall, I always get a spoonful or two when I go there.  


Thinking about Waldorf Salad and our toddler's recent discovery of apples led me to the pantry where I discovered a jar of barley. There are two types of barley, one is pearl barley and is basically the equivalent of white rice - nothing wrong with either of them - but, the whole grain type has more nutrients, so that's what I buy. I thought I could make a summer version of Waldorf Salad using apples and raisins (two of our baby's favorites). I did some research and found out that I was on to something as there are quite a few barley salad recipes out there, even some with apples. I also learned that most of the apple barley recipes used a warm weather friendly dressing of apple juice and honey. That sounded just like what I'd been looking for. After reading several recipes I came up with my own version.


The Recipe:  Apple, Raisin, Barley Salad


Prepare barley:
1 cup barley
1 cup vegetable stock
1 cup water
1/2 small onion diced
1 tbsp butter, unsalted
1/2 tsp salt (kosher)


In a medium sauce pan over medium low heat, melt butter, add onion and salt. Stir to coat the onion with the butter and allow it to cook until slightly golden in color. Add raw barley that you've rinsed in a strainer and stir to coat with butter and distribute the onion. Allow barley to cook in the butter for 2-5 minutes being careful not to burn. If the butter solids begin to scorch, add liquids even if your barley has only been in the butter a couple of minutes. It's better to cut this step short than to have your cooked barley taste bitter or burnt in your final product.


Add liquids to the barley onion mixture and stir. Bring to a boil, reduce heat to low and cover. Allow barley to cook until al dente (approximately 20 minutes). Set aside in a bowl or on a platter to cool.


While barley is cooking, chop into medium dice:
1.5 medium apples (I used Braeburn)
4 stalks celery
Handful fresh parsley
10 fresh mint leaves


In a large bowl combine: 
1 cup apple juice 
1/4 cup honey
1/4 cup olive oil
salt and pepper to taste


Add apples, celery and herbs to the dressing along with 1 cup matchstick carrots and 1 cup raisins (I prefer golden as they're less sweet and don't dry out like dark raisins). Stir to combine all ingredients.


When the barley is cool, add it to the salad bowl and stir to combine. Chill for at least 30 minutes and serve.




The Results:  
This was a good salad and a great side dish for both pork chops - which we had the first night - and glazed salmon - which we had later in the week. The salad keeps beautifully in the fridge and is great for an on the go snack or to take to work for lunch as it doesn't have to be refrigerated. Like many things at our house these days, it didn't pass the toddler test, but mama and papi really liked it!