Instructions

  • Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

  • Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper. Or, roast cauliflower in the oven, drizzled with olive oil, until tender.

  • Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

  • Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

Ingredients

  • 1/2 cup pearled barley
  • Kosher salt
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 1 15-ounce can gigante, corona, lima or butter beans, rinsed
  • 1/2 cup flat-leaf parsley leaves, divided
  • 2 tablespoons fresh tarragon leaves, divided

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