How to make Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette Bring broth or water to a boil, then stir in barley. Simmer, covered, for 25–30 minutes until tender.

If you’re looking for a salad that feels like a spa day in a bowl, the Green Goddess Salad is it. With creamy avocado, crisp veggies, and a simple homemade dressing, this salad is not only ...

Preheat the oven to 300°. Put the tomatoes in a small baking dish, cut side up. Add the basil, bay leaf, garlic and halved shallot. Add the olive oil and season with salt and pepper. Cover with ...

DIRECTIONS 1. Prepare vinaigrette: Place vinegar and salt in a jar or small bowl or glass measuring cup with a handle; beat with a fork to dissolve salt. Add honey and mustard; stir to combine.

2. Season with salt and add freshly ground black pepper to taste. Set the dressing aside while you prepare the salad. Wash the salad leaves, tear them into bite-sized pieces and refrigerate.

Caper Vinaigrette Ingredients 1 shallot, minced ¼ cup capers, rinsed and chopped Zest and juice of 1 lemon cup extra virgin olive oil What you'll do: Thinly slice fennel, cucumber and celery by ...

Heat the oven to 300 degrees. Toast the almonds in the oven on a baking sheet until fragrant, about 10 minutes, and set aside.

Shaved Summer Squash & Green Beans with Basil-Lemon Vinaigrette as seen in San Francisco, California, Wednesday, July 25, 2012. Food styled by Lauren N Reuthinger and Lynne Bennett.

1 head treviso or radicchio, torn 1 head escarole, light green and yellow inner leaves only, torn 1 small shallot, very thinly sliced 2 oz shaved Parmigiano-Reggiano cheese (about 1 1/2 cups) ...