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Barley Salad with Sugar Snap Peas, Baby Bok Choy & Green Romesco Dressing

  • 55 m
  • 55 m
Nora Singley
“You can use most types of barley for this veggie-loaded grain salad—hulled, pearled (which will cook the quickest) or hull-less. Serve this salad as a side for grilled chicken, topped with grilled shrimp or as an impressive potluck dish.”


    • 2 cups water
    • ¾ cup hull-less or hulled barley
    • 5 poblano peppers (about 1 pound total)
    • ½ cup extra-virgin olive oil, divided
    • 6 tablespoons slivered almonds, toasted
    • ¼ cup sherry vinegar
    • 2 teaspoons honey
    • 1 small clove garlic
    • 1 teaspoon kosher salt
    • ½ teaspoon hot paprika
    • ½ teaspoon ground pepper
    • 4 small baby bok choy (about 12 ounces total), halved lengthwise
    • 3 cups sugar snap peas, trimmed
    • ½ cup thinly sliced red onion
    • ⅓ cup lightly packed fresh mint, thinly sliced
    • 5 small radishes, trimmed and thinly sliced


  • 1 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.
  • 2 Meanwhile, position rack in upper third of oven; preheat broiler to high.
  • 3 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.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019