Spring Barley Salad with Grana Padano & Spicy Green Goddess Dressing
Mother's Day

Spring Barley Salad

with Grana Padano & Spicy Green Goddess Dressing

35 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. This vibrant, seasonal salad features sautéed asparagus and onion mixed with fresh arugula, hearty barley, pickled peppers, and a Calabrian chile-spiced green goddess dressing for a pleasant kick.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    200 Cals (est.)
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fresh
ingredients
Spring Barley Salad with Grana Padano & Spicy Green Goddess Dressing
Title
  • ½ cup Pearled Barley
  • 4 oz Arugula
  • 6 oz Asparagus
  • 1 Red Onion
  • 0.7 oz Grana Padano Cheese
  • 3 Tbsps Green Goddess Dressing
  • ½ oz Pickled Peppadew Peppers
  • 1½ tsps Calabrian Chile Paste
time-saving
tips & techniques
step-by-step
instructions
1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Roughly chop the peppers. In a bowl, combine the green goddess dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the vegetables & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley; add the arugula, spicy dressing, and chopped peppers. Season with salt and pepper; stir to combine. Serve the salad garnished with the cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Cook the barley

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces (keeping the pointed tips intact). Roughly chop the peppers. In a bowl, combine the green goddess dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

3 Cook the vegetables & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley; add the arugula, spicy dressing, and chopped peppers. Season with salt and pepper; stir to combine. Serve the salad garnished with the cheese (crumbling before adding). Enjoy!

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