JENNY EDEN COACHING

Barley & Pickled Grape Salad

grape and barley salad

 

 

I know you’ve heard of pickled cucumbers, pickled cabbage and pickled peppers (ahem, peter piper?), but have you ever tried pickled grapes?  Try this savory recipe with a chewy barley bite, sour grapes and crunchy vegetables to complete this delicious and unusual salad.  Enjoy!

 

Recipe by: Arlene Jacobs

Serves 6 – 8

 

Ingredients:

 

Pickled Grapes:

 

3 cups stemmed red grapes

1 cup apple cider vinegar

1 tbsp. salt

2 garlic cloves

1 large sprig rosemary

¼ tsp. chili flakes

 

 

 

Method:

 

  1. Cut off about ¼ inch of grape on stem end to help absorption of vinegar and seasonings and pack grapes into a 1 qt. container.
  2. Heat vinegar and 1 cup water in a medium saucepan, add remaining ingredients and heat over a medium burner.
  3. Bring to a simmer and pour over grapes. Cover loosely and let cool. Cover tightly and chill in refrigerator. Grapes can be kept refrigerated for three weeks.

 

 

Barley Salad

 

4 cups cooked whole barley

1 cup pickled grapes

¼ cup extra-virgin olive oil

2 tbsps. pickling juice

1 tbsp. apple cider vinegar

¾ cup diced fennel or celery

Julienned (1/8-in. sticks) parsnips or carrots

½ finely chopped rosemary

Salt & black pepper, to taste

 

Combine all ingredients, toss well and reseason.

 

 

 

 

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