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Tuscan Pearl Barley Salad | With Oven-Roasted Leek & Pear
(0)
20 min
Under an hour
Gurkerl Küche
Ein eleganter toskanischer Herbstsalat: Herzhafte Rollgerste trifft auf im Backrohr geschmorten, leicht karamellisierten Lauch, saftige Birnenspalten, herben Rucola, knackige Walnüsse und fein-würzigen Pecorino, abgerundet mit einem samtigen Honig-Balsamico-Dressing.
Preparation method
Oven preparation & cooking
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper.
Rinse the pearl barley thoroughly in a sieve under cold water. Bring to a boil in a pot with plenty of salted water and simmer over medium heat for about 25–30 minutes until al dente. Then drain, rinse briefly with cold water, and leave to drain.
Trim and thoroughly wash the leeks, then cut into pieces about 2–3 cm thick. Place on the baking sheet, drizzle with 2 tbsp of olive oil, sprinkle with thyme leaves, and season with a pinch of salt and pepper. Roast in the preheated oven for about 20 minutes until the leek is tender and lightly caramelised around the edges.
Chef's tip
Tip: Use firm, aromatic pears such as Alexander Lucas or Abate so that the wedges retain their wonderful crispness and shape in the salad.
Enjoy lukewarm: The salad develops its full Tuscan aroma when the pearl barley and roasted leek are tossed with the pear and Pecorino while still slightly warm.
Ingredients
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