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Barley and Green Garlic Salad


1 cup hulled barley
3 cups vegetable broth
3 stalks green garlic (white and light green parts only), cut into 1-inch pieces
2 tablespoons walnuts, toasted and chopped
¼ cup lemon olive oil
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
sea salt
8 ounces sugar snap peas, ends trimmed
2 tablespoons fresh mint leaves, torn


  1. Cook and cool barley: Combine barley and broth 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. Make green garlic sauce: Blend green garlic, walnuts, lemon olive oil, lemon juice and zest, and 1 teaspoon 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 a large bowl of ice water ready, 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 30 seconds to 1 minute. Quickly remove the snap peas with a slotted spoon and plunge them into the ice bath. When the peas are completely cool, remove them from the ice bath and drain on the towel-lined plate. Cut the snap peas lengthwise on the diagonal.
  4. Assemble salad: In a large bowl, combine barley and green garlic sauce. Then mix in snap peas and mint. Season to taste and serve immediately or keep covered in the refrigerator.