Turkey and Barley Salad

December12

I recently had the opportunity to work with CJ Katz who was on a media tour promoting her award winning cookbook Taste -Seasonal Dishes from a Prairie Table.  CJ is a food writer, photographer and culinary judge but best of all she is a prairie-girl, residing in Regina.  If you still need items to put on your Christmas list or to purchase for other foodie loved-ones, this cookbook is exquisite.  As the back cover states: “a feast for the eyes and food for the soul”.  Throughout the recipes themselves, CJ weaves the story of the seasons of the priaires, the land itself and the local growers and producers.  All the mouth-watering photography is her own!

D loves Christmas and turkey is one of the primary reasons why.  He enjoys Christmas dinner (duh) but LOVES turkey left overs. 

While he was still roasting turkeys for a recent dinner, I came home to this gorgeous pot of turkey soup and basil dumplings, bubbly on the stove.

I, on the other hand, would just as soon get the left overs all used up and move towards some lighter fare.  Here is a recipe that will satisfy us both.  It would be perfect for a Boxing Day Brunch but is so festive, it could be featured on any holiday table.

Turkey and Barley Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
 
This salad is a healthy option for using up leftover turkey or roast chicken. It is delicious with a slice of Granola Batard.
Ingredients
  • 1 c pearl barley, rinsed
  • 2 c water
  • ½ t kosher salt
  • 2 to 3 c leftover roast turkey ofr chicken, torn into bite-sized pieces
  • 1 c canned black beans, rinsed and drained
  • 1 c corn niblets, frozen or fresh
  • 1 red pepper, diced
  • 1 c dried cranberries
  • 2 green onions, trimmed and thinly sliced on the diagonal
  • 3 T finely chopped fresh basil
  • 3 T finely chopped fresh cilantro
  • ½ toasted slivered almonds or pine nuts
  • Dressing:
  • 3 T red wine vinegar
  • 1 t maple syrup
  • 1 clove garlic, minced
  • 1 t Dijon mustard
  • 5 T extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. In a medium saucepan, bring the water to a boil.
  2. Add the barley and salt and cook until el dente.
  3. Set aside to cool.
  4. In a large bowl combine the turkey or chicken with the cooled barley, rinsed black beans, corn, red pepper, dried cranberries, green onions, basil, cinlantro and toasted nuts.
  5. To make the dressing, in a small bowl whisk together the red wine vinegar, maple syrup, minced garlic and Dijon mustard.
  6. Slowly whisk in the olive oil, season with salt and pepper. Pour over the salad and toss to coat.
  7. Serve with crusty whole grain bread.

I apologise that I do not have any photos of this one.  Food styling is a hectic business and I was so focused on making the food look good, that I plum forgot!  Trust me, with the contrast and vibrant colours in this dish-it is gorgeous.

Kath’s quote: “Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking’s character.”-Richard Olney

Love-that is all.

 

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