Warm cauliflower and herbed barley salad

Indulge in a flavorful mix of warm cauliflower and herbed barley salad. Experience a delicious blend of savory and earthy notes in every bite.

Ingredients:

• 1/2 cup pearled barley
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil, divided
• Freshly ground black pepper
• 1 head cauliflower, cut into florets
• 1 15-ounce can gigante, corona, or butter beans, rinsed
• 1/2 cup flat-leaf parsley leaves, divided
• 2 tablespoons fresh tarragon leaves, divided

Instructions:

1. Put barley in a big saucepan; pour enough water to cover it by 2 inches. Add salt for seasoning. Boil it and simmer until it becomes soft, which usually takes around 25-30 minutes. Then, strain it and rinse under cold water. Keep it aside.
2. While waiting, mix lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons of oil in a medium bowl until well combined. Season the dressing with salt and pepper and put it aside for later use.
3. In a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Put cauliflower and sauté it, turning occasionally, until it gets brown spots, which usually takes around 10-12 minutes. Add 2 tablespoons of water, cover it, and cook until it becomes soft, around 2 minutes. Season with salt and pepper.
4. Move the cauliflower to a big bowl; then mix in beans, 1/4 cup of parsley, 1 tablespoon of tarragon, the cooked barley, and half of the prepared dressing. Mix it all well; then season with salt and pepper.
5. Split the salad into bowls; pour the remaining dressing on top. Decorate with lemon zest, 1/4 cup of parsley, and 1 tablespoon of tarragon.

Summary:

• Calories: 1833 kcal
• Fat: 99 g
• Protein: 52 g
• Carbs: 202 g
• Potassium: 4307 mg
• Magnesium: 451 mg