Name: Barley, Fennel, and Beet Salad
Yield: 6 Servings
Ingredients: 2 cups cooked barley (from about ⅔ cup dried); 1 fennel bulb, thinly sliced; 2 small golden beets, thinly sliced; ½ small red onion, thinly sliced; ¼ cup chopped toasted almonds; ¼ cup torn fresh mint; ¼ cup olive oil; 3 tablespoons Sherry vinegar or red wine vinegar; Kosher salt and freshly ground black pepper

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Christopher Testani

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