Parsley Salad With Barley Dill and Hazelnuts
Ingredients
- 1/2 cup barley
- Salt
- 4 cups fresh parsley leaves
- 3 tablespoons chopped dill
- 3/4 cup thinly sliced celery, from the inner heart of the bunch
- 4 radishes, sliced thin (halved first and cut in half moons if they’re large)
- 1/2 teaspoon ground sumac
- 5 tablespoons toasted hazelnuts, skinned
- 2 to 3 tablespoons fresh lemon juice (to taste)
- 1/4 cup extra virgin olive oil
- 1 tablespoon hazelnut oil or walnut oil
- Freshly ground pepper
Instructions
Parsley Salad With Barley, Dill and Hazelnuts serves 4 original recipe by cooking.nytimes.com.
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