Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cold barley salad with pomelo, pomegranate, cashews, and shiso. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Cold barley salad with pomelo, pomegranate, cashews, and shiso is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Cold barley salad with pomelo, pomegranate, cashews, and shiso is something which I have loved my entire life. They’re nice and they look wonderful.
Cold barley salad with pomelo, pomegranate, cashews, and shiso I treat clearing out the fridge like a personal "Mystery Box" challenge. Today I found the ingredients below so I made this. See great recipes for Cold barley salad with pomelo, pomegranate, cashews, and shiso too!
To get started with this particular recipe, we must first prepare a few ingredients. You can have cold barley salad with pomelo, pomegranate, cashews, and shiso using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Take 1/2 cup or so of cold barley (actually Job's tears in this case but same thing for these purposes)
- Take 1/2 cup chopped pomelo
- Make ready 1/4 cup or so of pomegranate seeds
- Take 1/3 cup chopped and toasted cashews
- Make ready 2 shiso leaves, chopped up
- Get 1 small shallot, finely minced
- Prepare 1 slug of olive oil (say, a tsp or so)
- Make ready 1 healthy squeeze of fresh lemon juice
- Get to taste Salt,
I bought these food molds and went on a kick of making round things. I was into Japanese food at the time so this was one of them, which I served with a side of tofu with ponzu sauce and some sauteed asparagus. Bring barley and water to a boil in a saucepan over high heat. Drain and cool to room temperature in a bowl.
Steps to make Cold barley salad with pomelo, pomegranate, cashews, and shiso:
- Chop, toast, and mince as indicated above, then mix all ingredients together in a bowl. Add oil, lemon juice, and salt, and give a good mix again. Taste and adjust until you want to eat it.
- Cover it then pop it in the fridge for an hour or so to let it chill and allow the flavors to come together.
- Eat.
Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving. Make Ahead The salad without the pine nuts can be refrigerated overnight. Spread the barley salad evenly onto a serving platter and arrange feta, scallions, and pomegranate seeds in diagonal rows on top. Drizzle with extra olive oil and serve. Israeli Salad with Feta; Roasted Pepper Salad with Feta, Pine Nuts, and Basil; Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill; Grilled.
So that’s going to wrap it up for this special food cold barley salad with pomelo, pomegranate, cashews, and shiso recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
