Barley salad with apples, kohlrabi and hazelnuts
Coming across kohlrabi in the supermarket I decided to use it raw in a barley salad with apples and hazelnut. It turned out to be an experiment worth repeating.
Barley has gained status as super cereal thanks to its content of healthy fibres and nutrients. It’s also a source of great taste and texture as can be appreciated in comforting soups with barley and beans or in rich orzo salads with all kinds of nice seasonal vegetables. It seem evident that the cooked grains would work in a barley salad with apples, kohlrabi and hazelnuts as well, and I was not disappointed.
Ingredients
100 g barley
1 Apple
1 kohlrabi
A large bunch of chervil
25 g hazelnuts
1 tsp honey
2 tbsp vinegar
4 tbsp olive oil
Preparation
Cook the barley as you would cook rice in 150 ml salted water, and let it simmer under lid for 20 minutes until the water has evaporated and the grains are chewy but tender.
If there is excess water, drain the barley in a sieve.
Mix a dressing of honey, vinegar and olive oil and pour it over the barley while still hot. Let the barley cool and soak up all the delicious flavours for 10-20 minutes.
Wash and core the apple. Dice it finely and mix it with the barley.
Peel the kohlrabi and cut it in dices of the same size as the apple cubes.
Chop chervil and hazelnuts and toss them in the barley salad with apples and kohlrabi just before serving.
Leave a Reply
Want to join the discussion?Feel free to contribute!