Instructions
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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.
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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.
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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.
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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.
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Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.
Ingredients
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1/2 cup pearled barley
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Kosher salt
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1 tablespoon finely grated lemon zest
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3 tablespoons fresh lemon juice
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1 tablespoon mayonnaise
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1 teaspoon Dijon mustard
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6 tablespoons olive oil, divided
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Freshly ground black pepper
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1 head cauliflower, cut into florets
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1 15-ounce can gigante, corona, lima or butter beans, rinsed
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1/2 cup flat-leaf parsley leaves, divided
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2 tablespoons fresh tarragon leaves, divided
