Barley salad

Barley salad

For 6 persons.

Cook the barley in abundant salted water. In the meantime cut the courgettes into thin strips, salt and put them into a colander to remove the water. Now dice the sweet and sour peppers in layers. At this point strain the barley and leave it to cool. Mix the now cooled barley with the courgettes, the diced pepper, the corn, the Dorati tomatoes and the well strained giant shrimps in a bowl. Flavour with a pinch of salt, then dress with the extra virgin olive oil and a sprinkling of chopped parsley. Put the barley salad into the middle of the plates and complete with a sprig of curly parsley and a drizzle of extra virgin olive oil.


Chef Leonardo Pellacani

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