This savory barley salad is served cold and has diced preserved lemons, red onion and chopped water chestnuts all in a dressing with fresh parsley and white balsamic vinegar
In a large saucepan over medium heat combine the water, salt and barley and bring to a boil. Cover, reduce heat to simmer and cook for 45 minutes until tender.
While the barley is cooking chop the red onion, water chestnuts and preserved lemon into small dice. Chop the parsley.
In a medium bowl use a whisk to make the dressing with the olive oil, dijon mustard and white balsamic vinegar. Season with kosher salt and fresh ground black pepper. Add the diced red onion, water chestnuts, garlic, preserved lemon and parsley to the dressing, mix and allow to rest in the refrigerator for 30 minutes.
When the barley is done cooking remove from heat, drain and allow to cool. Pour the dressing over the barley, stir to coat evenly and refrigerate for 30 minutes. Serve cold.