Pecan Barley Salad Recipes

HOUSE SALAD WITH CANDIED PECANS

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
• In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
• Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
• Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.

PECAN BARLEY SALAD

Steps:

• In a large saucpan, boil barley, water, and salt.
• Reduce heat and simmer, covered, until barley is tender.
• While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
• Remove barley from heat and let stand covered for 5 minutes.
• Drain barley in a colander, rinse under cold water and drain well.
• Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.

PECAN BARLEY SALAD

Steps:

• Bring barley, water, and salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander, then rinse under cold water and drain well.
• While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 minutes.
• Toss nuts and oil with barley and remaining ingredients in a large bowl, then season with salt and pepper.