Weekly Winner: Superfood Salvation

Travel wreaks havoc with my best intentions. I always think I will make wise choices while traveling and visiting my family but alas, it never happens. Between running through airports to grab a quick bite and festive reunions with too many tasty temptations (and plenty of wine) around I always fall way off my healthy eating track. So on my first full day back at home, I needed salvation. I craved something that inherently tasted healthy and would reset my system.

IMG_0571.JPGEnter Seared Salmon with Lemony Barley Salad With Kale Pesto.  The seared salmon was just that:  salmon seared with salt and pepper.  Therefore there is no recipe for that.  The Barley Salad however comes from Food & Wine Magazine.  I adore salmon and it is always my go-to thing to prepare when I want something healthy.  The barley salad was a total surprise awhile ago.  I made it for a client, tried it, and adored it.  The two together saved me.  Salvation on a plate!

Lemony Barley Salad with Kale Pesto

Ingredients:

1 cup pearled barley (about 8 ounces)

2 tablespoons pine nuts

1/2 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup currants

1 tablespoon minced shallot

6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)

1 tablespoon fresh lemon juice

Kosher salt

Procedure:

  1. In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly.
  2. Meanwhile, in a small skillet, toast the pine nuts over low heat, stirring, until lightly golden, 3 to 5 minutes.
  3. In a small skillet, heat 2 tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat, stirring, until the shallot is golden, about 3 minutes. Scrape into the barley and add the pine nuts.
  4. In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil until smooth. Season with salt. Scrape the pesto into the barley. Add the remaining kale leaves, season with salt and toss well. Serve.
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