Barley Salad

orange juice

Kosher salt

olive oil

barley

fennel,

pine nuts, toasted

Parmesan cheese

parsley leaves

black pepper

In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.

Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

Well, I don't know why people claim they don't like the main ingredients, then complain it didn't taste good, but I love barley, fennel, parm and pine nuts, and thought this was great!  Next time I'll add a bit of chopped red onion just to give it some bite.

I made this.  I didn't have pine nuts or bacon so used toasted pistachio's and I crisped up some prosciutto in a pan.  I understand when you don't make the recipe it will not be the "recipe".  This has all the hallmarks of an italian salad.  I would say to not do the parmigiano.  My husband is from Italy and said, I would just do the fennel and orange and olive oil and forget the other parts.  (which I added, that is the classic salad, I wanted to try something else). Parmigiano doesn't go in this dish.  Well, I tried and will not try with the right ingredients unless I just avoid the cheese all together.  <br />

This blew my mind. I've been afraid of fennel (don't dig any hint of licorice at all) but I ignored my reservations and followed the recipe as close as I could (burnt the pine nuts, of course, so had to leave those suckers out). The fennel was key to the dish, my family touted it as the best thing on the table. The leftovers were perfect for a healthy, meatless but filling lunch the next day. I'm making it again tomorrow, with an extra close eye on those nuts. Hesitant with the fennel? Then just put a bit in and remember to slice it THIN.

Just made this for a dinner party last night and there was hardly any flavor--basically, it tasted like cooked barley.  Which was disappointing since I love all the ingredients on their own. I told my boyfriend I thought it was a dud and he agreed that it was the only dish that didn't taste "inspired".  (also the only dish we didn't run out of, so I guess our guests agreed.  I followed the directions exactly with very fresh ingredients without adding the fennel because I'm not really into that flavor.  Won't be making this again.

This was a really good recipe.  I didn't have fennel so I used sauteed onions, too.  I used sliver almonds instead of pine nuts.  I will definitely make this again!

Alton hits another home run. This is tasty and versatile. I didn't have pine nuts so I threw in some peanuts that I roasted in the oven. I didn't have fennel so I sauted some onions ( I know completely different flavor), but it was awsome.  I have even mixed in some sauted frozen veggies and tried it with sunflower seeds. I like it with pine nuts also but they can be a bit pricy. Thanks A.B.

This is a great recipe, really tasty and satisfying. It has a wonderful texture, it's crunchy and the the flavors work well together. I will definitely make this again. 

Made this for a cookout and everyone loved it.  I thought it was a really nice change from the usual.

Strong fennel taste overpowered the dish... I did not like it at all.

barley salad

Prep Time: 20 minutes

Cook Time: 12 minutes

Total: 1 hours, 2 minutes

Servings: 5

Author : Alton Brown

Ingredients

Instructions

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