We thought we would lighten things up a bit on the blog and share a salad recipe with you! We don’t have a large amount of salads on the blog, and when summer comes around we like to eat things on the lighter side. The issue I have is that usually my salads don’t have enough protein to keep me full. So we made this Edamame Beet and Pearled Barley Salad for you and then put a poached egg on top because a runny yolk makes everything even better. The “goodies” in this salad are so nice together, beets, edamame, and feta. It’s a really great salad to make a batch of and stick in the fridge for lunch. The barley holds up really well unlike lettuce would. Enjoy!
Edamame Beet and Pearled Barley Salad
2 large lemons, zested and juiced
2 garlic cloves, minced
1 1/2 tablespoons minced shallots
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
1 teaspoon minced thyme
2/3 cups extra virgin olive oil
salt and pepper to taste
1 1/2 cups frozen edamame, thawed
2 large red beets, roasted peeled and chopped
1 cup cooked pearled barley
1/2 cup crumbled feta
yellow pea shoots or microgreens of your choice
4 poached eggs, optional
1. For vinaigrette: Place all ingredients, except for the oil, into a mixing bowl and whisk together. While whisking, pour the oil into the mixture in a slow and steady stream. Continue to whisk until all of the oil has been added and fully incorporated. Season with salt and pepper.
2. Pour edamame, beets, pearled barely, and feta into a mixing bowl and toss together. Pour vinaigrette over mixture and toss together until evenly coated.
3. Divide the mixture into 4 bowls and top each with a poached egg, pea shoots, adjust seasonings, and serve.
**To cook pearled barely: Bring 1/2 cup pearled barely and 1 1/3 cup water to a boil. Add salt, lower heat, cover, and simmer until all water has been adsorbed and barely is light and fluffy. Remove from heat and fluff with a fork. Allow pearled barely to cool, 15 to 20 minutes.