If a salad is to replace an entire meal, it had better be worth its seasoning. There needs to be variety, crunch, flavour, and most of all- it has to be wholesome. I used a mandoline to slice the vegetables very thin for this salad, and the dressing is definitely on par with my favourite salad dressings from Bombay Salad Co.
While you can play around with the veggies and even throw in a protein like chicken here, make sure to retain the broccoli and use it up completely (yes, even those thick stems). All you have to do is peel the woody exterior and finely slice the insides. You can swap the barley for another grain of your choice too. This salad is definitely more forgiving than your ex.
Barley 1⁄2 cup
Vegetable Oil 1 tsp + 1/4 cup for use later
Egg yolk 1
Anchovy fillets packed in oil 2-3
Lemon juice 1 1/2 tbsp
White wine vinegar 1 tbsp
Sugar 1/2 tsp
Dijon mustard 1/4 tsp
Garlic 2 large cloves
Olive oil 3 tbsp
Dried oregano 1/2 tsp
Black pepper freshly ground
Broccoli 1/2 head, florets chopped thinly and stem peeled and sliced lengthwise using a mandoline
Red onion 1/2, small, thinly sliced
Cucumber 1, sliced thinly on a mandolin
Jalapeño chilli 2, thinly sliced
Sun-dried tomatoes 1/4 cup, from a jar
Mint leaves 1/2 cup
Radish 1, thinly sliced with a mandoline
Parmesan or Pecorino shavings 30g
Rinse the barley under running water. Add a teaspoon of oil, some salt, and 1 cup of water, and bring to a boil. Then turn the heat down to a sim and cook for 15 minutes with the lid on till the grain has cooked but still retains some bite.
Using a hand mixer, beat the egg yolk together with the anchovy fillets, lemon juice, white wine vinegar, sugar, mustard and garlic. Drizzle in the oil into this mixture and beat for about 3 minutes. Add the dried oregano and cracked black pepper to this.
Soak the broccoli in water to get rid of any impurities, drain and toss together with a smashed garlic clove and a tablespoon of olive oil. Keep aside for fifteen minutes. Now assemble the salad by mixing together the broccoli, onions, cucumbers, chilli sun-dried tomatoes, mint leaves and radish.
Add the pre-prepared dressing and top with the cheese shavings.