Cauliflower and Herbed Barley Salad


(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.