RECIPES SALADS VEGGIES

Aioli Style Salad With Pearl Barley, Green Peas and Grilled Pepper

aioli style salad

Guys, happy December to you! Yep, I would say it is officially the start of the Christmas mood and exciting preparation for the Christmas holidays with family and friends. Now it is more than legal to listen to George Michael’s “Last Christmas”, bake gingerbread and cinnamon cookies, drink hot mulled wine chocolate with marshmallows and do on-line Christmas shopping… Now you will probably ask me what I am talking about if the title of today’s post says “Aioli style salad with pearl barley, green peas and grilled pepper”. What does it have in common with Christmas mood?

aioli style salad

aioli style salad

To tell the truth, nothing 🙂 I am just late with posts I planned for November. It’s just the weather outside which doesn’t look like winter. It’s neither warm nor cold, it either rains or snows… I thought I would cheer myself up with this tasty salad I recreated (hopefully, well). I call it Aioli style. But it has nothing to do with Aioli sauce. No. Not even Aioli sauce is intended as a companion to the salad. Hah. Now it’s the biggest sensation! I called the salad “Aioli style” by the name of the fashionable place in Warsaw. Once we had a dinner with my man at this place and he ordered a signature Aioli burger which usually comes with French fries and salad. And this is actually that exact salad I tried to recreate for my blog.

I know I might sound not very shy but… my version of salad tastes even better. My man totally votes for my version which means it is really good. I’ve passed the most serious “exam” on taste. You should believe me. By the way, I used the recipe of vinaigrette sauce from the book of David Lebovitz ” My Paris Kitchen. Recipes and Stories”. The book and the sauce recipe is just one love! Hopefully, I will give you the fullest version of review on David’s book next year. At least, I plan it! Hey, too many plans and promises, I know.

aioli style salad

aioli style salad

aioli style salad

And guys, I really missed you. I mean, writing my blog. As you are too silent to share your thoughts with me 🙁  I will make a wish for 2017 to read your real comments to my blog posts and see the reaction/ feedback on what I am doing. I am working hard. Oh, holly mulled wine, you are able to make a cat speak 🙂

As for December, I am preparing a lot of goodies for you. There will be lots of gift ideas for him and for her, DIY foodie presents, Christmas dinner easy recipes, some lovely photos and my thoughts on the outgoing year. Don’t miss! I hope you will enjoy December and the pleasant “anticipating Christmas” feeling. Yeah, it’s almost the end of 2016. Finish everything you intend to finish, say all the most important words to the people you intend to say and share love. Lots of love. Make someone a little bit happier.

aioli style salad

aioli style salad

ALL PHOTOS by annuschka.com

 

Aioli Style Salad With Pearl Barley, Green Peas and Grilled Pepper

Serves4
Prep time5 minutes
Cook time15 minutes
Total time20 minutes
By author Annuschka

Ingredients

  • 50g grilled pepper
  • 150g green peas (fresh or frozen)
  • 100g pearl barley
  • 3 handfuls green salad mix
  • 1 Medium carrot
  • parsley

for classic vinaigrette sauce (according to David Lebovitz)

  • 1 tablespoon good quality wine vinegar
  • 1/4 teaspoon sea salt
  • 2 teaspoons chopped shallot
  • 1/2 teaspoon Dijon mustard
  • 60ml olive or rapeseed oil

Directions

Salad
1.Cook pearl barley following the instructions on the package. If you use frozen green peas, defreeze them following the instructions on the package, or cook fresh peas in the frying pan. Peel off carrot and cut it using julienne knife.
2.Mix together all the ingredients for the salad: cooked pearl barley, green salad mix, green peas, grilled pepper, julienned carrot. Add chopped fresh parsley.
Classic vinaigrette sauce by David Lebovitz
3.Now let's make classic vinaigrette sauce. Chop small shallot. Mix together wine vinegar, sea salt, chopped shallot and Dijon mustard. Whisk the mixture using a folk till the sea salt is completely dissolved. Then start slowly pouring in oil.
4.Add vinaigrette sauce to your salad and serve!

Note

I created this salad inspired by the salad which is served at Aioli cafe in Warsaw. The recipe of vinaigrette sauce is taken from the book "My Paris Kitchen. Recipes and Stories" by David Lebovitz.

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