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Warm Barley Salad with Kielbasa

Warm Barley Salad with Kielbasa

This Warm Barley Salad features tender grains of barley dressed in a lush lemon poppy seed dressing and complimented with tart slices of apple, tender leaves of radicchio, pickled shallots, and seared meaty chunks of kielbasa.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course, Salad
Servings 4

Equipment

  • 1 large saucepan
  • 1 Large skillet

Ingredients
  

  • 3 shallots thinly sliced into halfmoons
  • 2 lemons juiced
  • 4 cups water
  • 1 cup pearl barley
  • 1 Granny smith apple
  • ½ head radicchio
  • 1 clove garlic minced
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp salt
  • ½ cup olive oil
  • 1 tbsp poppy seeds
  • 250g (9oz) kielbasa sliced
  • 2 tbsp fresh dill finely chopped

Instructions
 

  • Place the shallots in a bowl and cover them with the lemon juice. Set the shallots aside to pickle at room temperature for one hour.
    3 shallots, 2 lemons
  • Pour the water into a large saucepan and place over high heat. Bring the water to a boil and liberally salt it. Add the barley and reduce the heat to medium-low. Cook for 25-30 minutes or until the barley is tender and most of the liquid has been absorbed. Cover and keep warm until ready to serve.
    4 cups water, 1 cup pearl barley
  • Slice the apple and tear the radicchio leaves into bite-sized pieces. Set both aside.
    1 Granny smith apple, ½ head radicchio
  • Place the garlic in a bowl. Add the mustard, honey, and salt. Drain the shallots and add the lemon juice to the bowl. Set the shallots aside. Slowly stream in the olive oil while whisking constantly. Add the poppy seeds and stir to combine. Set aside.
    1 clove garlic, 1 tbsp Dijon mustard, 2 tbsp honey, 1 tsp salt, ½ cup olive oil, 1 tbsp poppy seeds
  • Heat a quarter-sized amount of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the kielbasa slices and sear until golden on both sides. Take the pan off of the heat and cover it to keep the kielbasa warm.
    250g (9oz) kielbasa
  • Place the barley in a large bowl. Add the kielbasa, apple, radicchio, and pickled shallots. Pour half of the dressing over top and add the dill. ** Toss to coat. Transfer the salad to a platter and garnish with lemon slices and additional poppy seeds. Serve immediately.
    2 tbsp fresh dill

Notes

** This dressing recipe makes enough for two salads. Store the leftovers in a resealable container in the fridge. The dressing will keep for 1 week.
Keyword apples, kielbasa, pearl barley, poppyseeds, shallots