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  • 1 cup quick-cooking barley
  • 1/2 pound asparagus
  • 2 celery stalks, diced
  • 6 radishes, thinly sliced
  • 1/3 cup finely chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white balsamic vinegar
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper


  1. Cook barley according to package directions. Transfer to a large bowl.
  2. Snap off asparagus ends. Trim scales and cut spears diagonally into bite-size pieces. Steam asparagus in steamer basket over boiling water 1 1/2 to 2 minutes, until bright green and just tender. Place under cold running water; drain and pat dry with paper towels.
  3. Add asparagus, celery, radishes, parsley and mint to barley. Whisk together oil, lemon juice, vinegar, salt and pepper in a small bowl. Pour over salad and mix gently.
Recipe by Jean Kressy.

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The recipe was originally published as Barley Salad with Asparagus and Celery on

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