Sugar Snap Peas and Barley Salad with Lemon Garlic Dressing
Ingredients
  • 1 cup barley, hulled
  • 3 cups water
  • 2 cloves garlic
  • 1/4 cup toasted almonds
  • 1/4 cup extra virgin olive oil
  • 2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 8 oz (approx. 1/2 quart) sugar snap peas
  • 2 Tbsp torn mint leaves
Instructions
  1. Combine barley and water in a saucepan and bring to a boil. Cover, reduce heat, and simmer until tender, about 1 to 1 1/2 hours. Cool completely.

  2. Blend garlic, almonds, olive oil, lemon juice and zest and salt in a food processor or blender until smooth. If the mixture is very thick or dry, mix in 1-2 tablespoons of water.

  3. Blanch sugar snap peas: Have ready a large bowl of ice water, a slotted spoon, and a plate lined with a cloth or paper towel. Bring a pan of water to boil over high heat. Add a tablespoon of salt and the snap peas and boil just until bright green and crisp, about 1 minute. Transfer immediately to the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate.

  4. Assemble salad: In a large bowl, combine barley and garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.

Return to Ingredient Search Page

Verified by ExactMetrics