Cranberry Beet or Cilantro Scallion Pearled Barley
This week we are a house divided: I preferred one dressing while Mark preferred the other. Both are excellent and are deeply flavorful (and colorful!). Since cilantro and beets can be divisive ingredients, we’re letting customers choose which one they want for their meal kits.
Cranberry Beet (Red and Golden) Dressing and Cilantro Scallion Dressing
Grains
1 cup dried pearled barley
1 tsp salt
Cilantro Scallion Dressing
1 small bunch cilantro (about 1 cup)
2 large, bulbing scallions, each sliced in half lengthwise
1 cup olive oil
2 tbsp red wine vinegar
1/4 cup water
Leaves from 1-2 sprigs oregano
Blossoms from 3-4 parsley blossoms
1/4 tsp salt for roasting and 1/4 tsp salt for dressing
Garnish with calendula petals, pumpkin seeds, more parsley blossoms
Cranberry Beet Dressing
1/2 cup dried cranberries
1/4 cup water
1 small red or golden beet, scrubbed clean or peeled, roughly cut into cubes, about 1 cup
1/2 cup olive oil
1 tsp honey
1/4 tsp salt
Leaves from 2-3 sprigs thyme
Garnish with violas, thyme blossoms, beet stems (diced)
Salad and Vinaigrette
1 tbsp red wine vinegar
1/3 cup olive oil
1/8 tsp salt
1 head romaine lettuce, leaves hand-torn
Bring a large pot of water to boil and add the dried pearled barley and 1 tsp salt. Reduce heat and cook at a low boil for 25-30 minutes until chewy and tender. Drain and let cool slightly.
For the Cranberry Beet Dressing
Combine dried cranberries and 1/4 cup water in a small bowl and microwave for 30 seconds. In a blender, add the now-softened cranberries, water, raw beets, olive oil, honey, salt, and thyme. Puree until everything is smooth, scraping down sides if needed.
For the Cilantro Scallion Dressing
Preheat the oven to 400*. Line a baking tray with parchment paper or foil and lay the scallions. Drizzle with olive oil and 1/4 tsp salt. Roast for 15-20 minutes until the scallions start to turn color and char.
In a blender, add the roasted scallions, cilantro (including stems), olive oil, red wine vinegar, water, oregano, parsley blossoms, and salt. Puree until everything is smooth, scraping down sides if needed.
Prepare the vinaigrette for the salad greens by whisking the vinegar, olive oil, and salt, in a small bowl or pouring the ingredients into a small jar, sealing the lid, and shaking vigorously. In a large mixing bowl, pour the dressing over the salad greens, mixing with tongs or very clean hands. You may not need to use all of the dressing.
To serve, form a bed of salad greens and add a scoop of flavored pearled barley. Garnish according to the dressing:
Cranberry Beet:
Garnish with violas, thyme blossoms, beet stems (diced)
Cilantro Scallion:
Calendula petals, pumpkin seeds, more parsley blossoms
Notes
Yes, last week we had the same salad greens and vinaigrette. Normally I wouldn’t repeat this ingredient in back-to-back meal kits, but with this 90* heat wave coming up, I wanted to get the lettuce out of the ground before they started to bolt.
Also, the flashy trout back lettuce has the most beautiful maroon speckles, which are especially prominent against the pale yellow interior leaves. Did that inspire the beet dressing? Perhaps.