I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabouli. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.

Ingredients

  • ½ cup barley
  • Salt
  • 4 cups fresh parsley leaves
  • 3 tablespoons chopped dill
  • ¾ cup thinly sliced celery, from the inner heart of the bunch
  • 4 radishes, sliced thin (halved first and cut in half moons if they’re large)
  • ½ teaspoon ground sumac
  • 5 tablespoons toasted hazelnuts, skinned
  • 2 to 3 tablespoons fresh lemon juice (to taste)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon hazelnut oil or walnut oil
  • Freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      324 calories; 23 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 6 grams protein; 65 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
  2. Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef’s knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
  3. Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don’t crush them completely (but don’t worry if your pieces are smaller than neat halves). Add to the bowl.
  4. Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.
  • Advance preparation: This will keep for a day in the refrigerator, but don’t add the hazelnuts until just before serving or they will become soggy.

About 1 hour 30 minutes

Dining and Cooking