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Thursday, May 01, 2003

By Betsy Kline, Post-Gazette Staff Writer

Roasted Barley & Pesto Salad

This vegetarian salad uses dairy (cheese). If you wanted to omit the Parmesan from the pesto, it probably wouldn't hurt; there is flavor to spare.

• 1/2 pound barley (we used medium barley, not pearl)
  
• 1/4 cup olive oil
  
• 1/2 cup diced red onion
  
• 1 cup basil pesto, see recipe (we used freezer pesto made from last summer's bounty)
  
• 1 cup diced red pepper
  
• 12 cloves garlic, roasted for garnish, optional (we skipped it)
  
• Salt, to taste
  
• 1 bunch basil, cut into fine strips, for garnish

Cook and thoroughly rinse the barley. Drain it well. Coat it with the olive oil in a large, shallow roasting pan and roast in a 375-degree oven for 10 minutes, then cool. (We roasted ours for about 20 minutes, stirring occasionally.)

Combine the barley, onion and pepper with the pesto and toss to coat thoroughly. Salt to taste.

Place on a serving platter and garnish with the basil strips and roasted garlic.

Makes 8-10 side-dish servings.

Basil Pesto

• 1/4 cup Parmesan cheese, grated
  
• 1/8 cup pine nuts
  
• 1/2 cup olive oil
  
• 2 bunches basil, leaves snipped

Combine all pesto ingredients in a food processor and puree.

Chatham College executive chef Rob Coyne