From inthekitchenwithkath.com
(Adapted from a Bon Appétit recipe)
I couldn’t find gigante beans, so I used butter beans which were very good.
Serves 4 as a main dish, 6 as a side dish
½ cup pearled barley
Kosher salt
1 tablespoon finely grated lemon peel
3 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
6 tablespoons olive oil, divided
Freshly ground black pepper
1 head cauliflower, cut into florets
1 (15-ounce) can gigante, corona, or butter beans, rinsed
½ cup flat-leaf (Italian) parsley leaves, divided
2 tablespoons fresh tarragon leaves, divided
1. Put the barley in a large pot and add enough water so it’s covered by about 2 inches. Stir in about a teaspoon of salt. Cover and bring to a boil. Reduce heat so it’s gently boiling for about 25 – 30 minutes, or until it’s tender. Drain, rinse under cold water. Set aside in the strainer.
2. Whisk together the lemon juice, mayonnaise, mustard, and 5 tablespoons of the olive oil. Season to taste with salt and pepper.
3. Heat 1 tablespoon of olive oil in a large skillet. Add the cauliflower and cook, stirring occasionally, for about 10 minutes. The cauliflower will start to have a few browned spots.
4. Add 2 tablespoons of water to the pan. Cover and cook for about 2 minutes more. Season to taste with salt and pepper.
5. Put the cauliflower in a large bowl. Stir in the beans, barley, ¼ cup parsley, and 2 tablespoons of the tarragon. Toss with the dressing. Garnish with the grated lemon peel and additional parsley and tarragon leaves.