How to Make Barley Salad with Saithe
It's a very healthy and nutritious salad that's really easy to make. Let's learn how!
Equipment
- Stove
Ingredients
SAITHE AND BARLEY
- 12.3 oz of Thin slices of Dried Saithe from Norway after desalting (350 g)
- Pink peppercorns to taste
- 2 units of Bay leaves
- 1 tbsp of Olive oil 0.4 fl oz (13 mL)
- 1 unit of Onion chopped
- 1 and 1/2 cups of Barley grains 9 oz (255 g)
- Salt to taste
- 3 cups of Hot water 24.3 fl oz (720 mL)
- 5.3 oz of Cut Broccoli in florets (150 g)
- 1/3 cup of Cranberry 1.5 oz (43 g)
- 1/3 cup of Brazilian Nuts 1.76 oz (50 g)
- Chopped parsley to taste
SAUCE
- 4 tbsp of Olive oil 2.03 fl oz (60 mL)
- 2 tbsp of Lemon juice 1 fl oz (30 mL)
- Salt to taste
- Black pepper to taste
Instructions
SAITHE AND BARLEY
- In a saucepan, add plenty of water, pink peppercorns, and bay leaf. Bring to high heat. When the first bubbles form at the bottom, reduce the heat and add the saithe after desalting.
- Cook over low heat for 4 minutes.
- Remove with a slotted spoon and let it drain well and cool.
- Remove the skin, bones, and flake the petals.
- Set aside.
- In a saucepan, add olive oil and sauté the onion.
- Add the barley, water, and season with salt.
- Let it cook over low heat until the water is reduced by half.
- At this point, add the broccoli, cover the pan, and let it cook until the water dries up.
- Let the barley cool well.
SAUCE
- Mix all the ingredients.
- In a bowl, combine the cooked and cooled barley, cranberries, chopped Brazilian nuts, parsley, half of the saithe in flakes, and half of the sauce.
- Mix gently
- Serve the salad with the remaining saithe pieces and sauce.
Notes
Valid to: The salad can be stored for up to 2 days under refrigeration.
