Barley Salad with Sugar Snap Peas, Baby Bok Choy & Green Romesco Dressing
Combine water and barley in a heavy medium saucepan. Bring to a boil. Reduce heat, cover and simmer until tender and most of the liquid has been absorbed, 40 to 50 minutes. Drain, if necessary, and transfer to a large bowl.Advertisement
Meanwhile, position rack in upper third of oven; preheat broiler to high.
Broil peppers on a baking sheet, turning occasionally, until blackened and blistered, 8 to 12 minutes total. Transfer to a large bowl, cover with plastic wrap and let steam for 10 minutes. Remove and discard skins, cores and seeds. Transfer the peppers to a food processor. Add 7 tablespoons oil, almonds, vinegar, honey, garlic, salt, paprika and pepper; process until pureed.
Place bok choy on the baking sheet, cut-side up. Brush with the remaining 1 tablespoon oil. Broil until starting to brown in spots, 5 to 8 minutes. Add to the barley, along with peas, onion, mint and the romesco sauce; stir to combine. Arrange on a platter and serve topped with radishes.
To make ahead: Refrigerate romesco (Step 3) for up to 1 day.
1 starch, 1 vegetable, 3 fat