I think I’ve said this before, but I love kale. It tastes good year-round, and whether I’m sauteing it in some butter with garlic, baking it into ‘chips’ – which is one of the most oddly delicious things you’ll ever try, I assure you – or just chopping it up for a salad, this leafy green never lets me down.
Lately, I’ve also been debating whether or not to have a summer fling with barley. It doesn’t sound quite as cool as kale, but it’s a great grain that’s easy to cook and tastes great in a fresh salad. Cooking it until it’s el dente will give it a nice texture and let it hold up against salad dressings, without getting mushy like some types of rice.
So, I guess what I’m really trying to say is that barley is great too. So, why not put combine it with kale for a wicked summer salad?
Prep Time: 10 mins
Marinating Time: 1 hour
1 clove garlic (minced)
1 lemon (zest and juice)
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp honey
2 tsp sea salt
2 tsp ground black pepper
1 bunch kale (thinly sliced, approx 5 cups)
2 shallots (thinly sliced)
1 1/2 cups cooked barley
1/2 cup cooked green lentils
1/2 cup feta (loosely chopped)
1/4 cup dried currants
1/4 cup pickled turnips (diced, I realize this sounds random. I picked them up in the ethnic food aisle at SuperStore a few weeks ago. Pickled red onions would be a perfectly find substitute)
1. Place all ingredients for salad dressing into a small bowl and whisk until combined. Set aside for now.
2. Combine salad ingredients in a large bowl, pour salad dressing into the bowl and toss with tongs until evenly mixed. Let marinate in the refrigerator for at least 1 hour and toss again before serving.
Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.