Warm Cauliflower and Barley Salad

Adapted from Chris Morocco for Bon App├ętit

1/2 Cup pearled Barley
Kosher salt
1 Tablespoon finely grated Lemon zest
3 Tablespoons fresh Lemon juice
1 Tablespoon Mayonnaise
1 teaspoon 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 **I used Chicpeas. So sue me. I made one substitution.
1/2 Cup flat-leaf Parsley leaves, divided
2 Tablespoons fresh tarragon leaves, divided **OMITTED.

How To:

1- Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

2- Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside. ** THEY MAKE IT SOUND SO SO EASY!!!

3- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

4- Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper. **I omitted the tarragon.

5- Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon. **AGAIN with the tarragon?? What? It was on sale??