Barley Vegetable Salad With Gouda DuVillage Cheese
Prep Time
Price Per Serving
Cooking Mode
250 mL (1 cup) cup uncooked barley
60 mL (¼ cup) cup canola oil
60 mL (¼ cup) cup cider vinegar
15 mL (1 tbsp.) tbsp. maple syrup
10 mL (2 tsp.) tsp. Dijon mustard
60 mL (¼ cup) cup coarsely chopped fennel leaves
To taste salt and freshly ground pepper
540 mL (19 oz.) oz tinned white beans, rinsed and drained
3 green onions, chopped
½ sweet red pepper, diced
1 apple, sliced
1 carrot, thinly sliced
250 mL (1 cup) cup minced fennel
2 celery stalks, minced
125 g (4½ oz.) oz Gouda cheese, diced
250 mL (1 cup) cup uncooked barley
60 mL (¼ cup) cup canola oil
60 mL (¼ cup) cup cider vinegar
15 mL (1 tbsp.) tbsp. maple syrup
10 mL (2 tsp.) tsp. Dijon mustard
60 mL (¼ cup) cup coarsely chopped fennel leaves
To taste salt and freshly ground pepper
540 mL (19 oz.) oz tinned white beans, rinsed and drained
3 green onions, chopped
½ sweet red pepper, diced
1 apple, sliced
1 carrot, thinly sliced
250 mL (1 cup) cup minced fennel
2 celery stalks, minced
125 g (4½ oz.) oz Gouda cheese, diced
Directions
1Cook barley for 30 to 40 minutes in a saucepan of boiling salted water. Rinse under cold running water and drain.
2Blend oil, vinegar, maple syrup, mustard, and fennel leaves in a large bowl. Season with salt and pepper.
3Add remaining ingredients and cooled barley.
4Stir, adjust seasoning, and serve.
5Chef’s tip: Try this recipe with other lactose-free cheeses, such as Biobio 7% cheese or Le St-Félicien Lac-Saint-Jean . The salad will keep for 3 to 4 days in the fridge.
6This recipe is courtesy of Tablée des chefs.
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