Barley, radicchio and ham with an apple mustard dressing

Barley, radicchio and ham with an apple mustard dressing

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Use only pearl barley for this recipe, as the creamy apple dressing is best suited to the softer cooked grain. The apple juice in the dressing works brilliantly with the crème fraîche and mustard. Sharp, sweet.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
125g pearl barley, rinsed
1 fennel bulb, trimmed of tough outer leaves and sliced, (very thinly)
150g ham, roughly shredded, or use shredded ham hock
1 small head radicchio, roughly sliced into ribbons
100g rocket
a small bunch fresh flat-leaf parsley, leaves roughly chopped
2 green apples, cored and cut into slices
50g pumpkin seeds

For the dressing

Quantity Ingredient
120ml apple juice
60ml creme fraiche
2 tablespoons cider vinegar
2 tablespoons dijon mustard
2 tablespoons grainy mustard
1 shallot, very finely diced, (optional, but delicious)
salt
freshly ground black pepper

Method

  1. Cook the barley, then drain and place in a serving bowl to cool.
  2. Meanwhile make the dressing by shaking all the ingredients together in a jar.
  3. Toss all the salad ingredients together with the cooked pearl barley and dressing in the bowl. Serve immediately.
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