This is a hearty and very tasty vegan salad. The barley takes on a unique flavor after being cooked in apple cider. The apple matchsticks and thin red onion slices complement the apple cider-cooked barley. A different and healthy take on the goodness of barley. Give it a try!
1 bay leaf
2 cups apple cider
2 cups water
1¼ cups pearl barley
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 honey crisp apple (cored and cut into matchsticks)
¼ small red onion (sliced very thin)
½ cup fresh parsley leaves (for garnish)
Place four salad plates in the freezer to get chilled.
Combine bay leaf, apple cider, and water in a medium saucepan. Season with a pinch of salt. Bring to a boil, reduce heat to medium-high, and add barley. Simmer for about 30 to 35 minutes. Drain and spread out on a rimmed baking sheet to cool.
Using a large mixing bowl, combine cooled barley, vinegar, and olive oil in a large bowl. Season with salt and pepper to taste.
To serve, put equal portions of barley on chilled salad plates. Top with apple matchsticks and onion slices. Garnish each salad plate with a few parsley leaves and serve while plates are still cold.