Pearled Barley Salad with Apples Pomegranate Seeds and Pine Nuts
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups (10 ounces) pearled barley
- 1 small onion, finely diced
- 2 thyme sprigs
- 3 cups water
- Kosher salt
- 1/3 cup (2 ounces) pine nuts, preferably from Italy
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 small shallot, minced (2 tablespoons)
- Kosher salt and freshly ground pepper
- 4 cups Thyme-Scented Pearled Barley
- 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
- 1/2 cup pomegranate seeds (from 1 pomegranate)
- 1/2 cup chopped fresh flat-leaf parsley
Instructions
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