Warm Cauliflower and Herbed Barley Salad

• 1/2 cup pearled barley
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil, divided
• Freshly ground black pepper
• 1 head cauliflower, cut into florets
• 1 15-ounce can gigante, corona, or butter beans, rinsed
• 1/2 cup flat-leaf parsley leaves, divided
• 2 tablespoons fresh tarragon leaves, divided 

Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside. 

 

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tabespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

 

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper. 

 

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper. 

 

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon. 

 

Serves 4; 420 calories. 

 

VERDICT:  I'm on the fence about this one.  There is no end to the dishes it uses, but it's not hard to execute.  The flavors are not strong, but are interesting--I almost never use tarragon, so it's kind of novel.  Keep for a while.