3scallionswhite and pale green parts, thinly sliced
115 ounce canchick peasrinsed and drained
1/2cupkalamata olivespitted and quartered
1/3cuppepperoncini peppers from a jarsliced, the seeds are fine, but discard the stems
For the vinaigrette
1 1/12tablespoonsdijon mustard
2tablespoonsjuice from pepperoncini pepper jar
1/2teaspoonfreshly ground black pepper
1/2cupextra virgin olive oil
2 tablespoonschopped parsley
In a medium saucepan, bring the water to a boil. Add salt and stir in the barley. Partially cover the pot with a lid and reduce heat to simmer. Cook, stirring occasionally, for 15 - 20 minutes. Spoon out a few grains of barley and test them for doneness. You're looking for a bit al dente -- not mushy or overcooked. If it needs a few more minutes, let it simmer, but if it's tender and chewy, remove from heat and strain through sieve. Rinse with cold water and set aside to continue to drain and cool to room temperature.
How To Prepare Kale For A Salad:
Remove the tough stems from the kale. Massage the kale with both hands, rather aggressively, breaking down the tough, chewy fibers until the kale is tender and grassy smelling. Bunch the kale tightly into a ball and chop it very finely with a sharp chef's knife or santoku. (You may have to do this in several bunches, depending on the size of your hands -- mine are liliputian.)
Transfer the kale to a large bowl and add the celery, red onion, carrot, cucumber, bell peppers, radishes, scallions, kalamata olives, chick peas and pepperoncini peppers.
Make the vinaigrette:
Zest the lemon with a microplane grater and transfer to a bowl or glass measuring cup. Slice the lemon in half and squeeze the juice into the bowl. Add the chopped garlic, dijon mustard, pepperoncini juice, salt, pepper and olive oil. Whisk briskley until the dressing is emulsfied. Add the chopped parsley and stir to combine.
Assemble the chopped salad recipe
Add cooled barley to the vegtable mixture and toss to combine thoroughly.
Add about 1/4 cup of the vinaigrette. Toss the salad completely and taste before adding more dressing. Do not over-dress the salad. Add dressing 1-2 tablespoons at a time until the salad is well dressed but not goopy or wet. Adjust seasoning to taste. Serve immediately or store in an air-tight container in the refrigerator. Keeps for up to five days. Serve chilled or at room temperature.
I ended up with some leftover dressing (which I will use on another unsuspecting vegetable).