Barley Salad with Parsley and Walnuts
Ingredients
- 1 1/4 cups pearled barley (9 ounces)
- 1 cup walnut halves (4 ounces)
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1 cup packed flat-leaf parsley leaves
- 4 ounces ricotta salata, crumbled (about 1 cup)
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