Step 1

To cook the barley: Bring a large pot of water to a boil and season with kosher salt. Add the barley, reduce to a simmer and cook until the barley is cooked through but still has a bit of chew, 30 to 40 minutes, depending on brand. Drain in a colander, making sure to remove as much water as possible. Transfer to a large bowl and, while still warm, toss with the olive oil and lemon zest and juice. Season with kosher salt, if needed, and several grinds of black pepper. Set aside to serve warm or at room temperature.

Step 2

To boil the eggs: Bring a medium saucepan of water to a boil. Gently lower the eggs into the boiling water, reduce to a simmer and cook for 6 1/2 minutes for runny yolks. Remove the eggs into an ice bath to cool for at least 15 minutes. Peel and set aside for serving.

Step 3

To cook the bacon: Add the bacon to a cold, large skillet. Heat over medium and cook the bacon until crisp, 4 to 5 minutes per side. Remove the bacon onto a cooling rack to drain of excess fat. Once cooled, break the bacon slices in half.

Step 4

To assemble the salad: Add 2 cups of spinach to each of 4 serving bowls. Add a big scoop of barley on top of the spinach, then add the cornichons, radishes and croutons. Add 4 bacon pieces to each bowl. Add the Pink Pickled Onions and beets, if using. Add a whole egg on top of each and season with flaky salt and black pepper. Drizzle with ranch dressing. Sprinkle with the chives and dill.

Step 5

Extra barley will keep covered in the fridge for up to 4 days.

Step 6

Bring 1 cup water to a boil in a non-reactive saucepan over medium-high heat. Turn off the heat and add the vinegar, sugar and salt. Stir to dissolve the sugar and salt. Add the red onion and stir to combine. Let sit at room temperature for 1 hour. Cover and refrigerate overnight. Season with hot sauce as desired. Keep any extra pickled onions covered in the fridge; use on tacos, sandwiches or salads.