Black Barley Salad

Charleen Badman

FnB, Scottsdale, AZ



  • 1 clove garlic
  • 1/3 cup lemon juice
  • 1 tablespoon minced preserved lemon
  • 2 teaspoons toasted ground cumin
  • 1 teaspoon toasted ground coriander
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chipotle chile flakes
  • 1 cup extra virgin oil olive


  • 3/4 cup black barley or pearled barley
  • 3 asparagus spears, sliced on the bias
  • 3 small heirloom carrots, sliced into thin rounds
  • 2 spring onions, green and white parts sliced thin
  • 1 small summer squash, sliced into thin rounds
  • 1/2 bulb fennel, thinly sliced
  • 1/2 cup chopped arugula, lightly packed
  • 1/2 cup chopped heirloom tomatoes
  • 1/2 cup roughly chopped parsley leaves, lightly packed
  • 1/4 cup chopped cilantro, lightly packed
  • 1/4 cup chopped mint, lightly packed
  • Salt and pepper to taste


Prepare the barley: start the night before by soaking the grain overnight in cold water. Drain the grains and place into a saucepan Cover with enough cold water to rise a couple of inches above the grains. Bring to a boil and reduce to a simmer. Simmer until the grains are tender, about 40 minutes, adding more water if necessary to keep the barley covered while cooking. Drain and rinse the grains under cold water to remove any excess starch. Lay out on a half sheet tray or cookie sheet to cool and continue to dry for 20 minutes. 

Make the vinaigrette: using a microplane, grate the garlic clove. Stir the garlic and the remaining ingredients besides the oil together in small bowl. Let sit for at least 1 hour for the flavors to develop and the garlic to soften. Slowly whisk in the olive oil. 

Toss the cooked barley with just enough of the vinaigrette in a large bowl to coat the grains. Let sit for at least 30 minutes to allow the grains to absorb the dressing. Toss in the remaining ingredients. Taste the salad and season with more dressing, salt, and pepper to taste. 


8 servings