Ingredients
1¼cupsbarley,pearled
1cupwalnut halves
3tbspfresh lemon juice
1cupextra virgin olive oil
1clovegarlic
½tsplemon zest,finely grated
salt and freshly ground pepper
1cupflat leaf parsley leaves,packed
4ozricotta salata
Preparation
Preheat the oven to 350 degrees F. In a large saucepan of boiling salted water, cook the barley over high heat for about 25 minutes, until tender. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
In a large bowl, whisk the lemon juice with the olive oil, garlic, and lemon zest and season with salt and pepper. Add the barley, parsley, and ricotta salata and toss gently. Add the toasted walnuts, toss again, and serve.
