Summer

Barley is a wonderfully versatile grain with a rich nutty flavor and a nice chewy, pasta-like consistency. According to the Whole Grains Council, “barley is highest in fiber of all the whole grains, with common varieties clocking in at about 17% fiber.”

It’s a great addition to hearty soups, but it’s also nice in summer salads and makes a perfect alternative to pasta.

This recipe is easy to throw together early in the day and stored in the refrigerator, giving the ingredients and chance to blend and become more flavorful. You can add other favorite summer ingredients like cucumbers, zucchini, or cherry tomatoes.

Growing up, eating the perfect chopped salad could only be found at La Scala in Beverly Hills.  I would crave this salad and when I worked as a talent manager in the 80′s, one could find me at lunch time, sitting in one of their big red leather booths, at least once a week.  Other than The Palm, The Grill, Hugos (for breakfast), La Scala was my drug of choice!

It truly is one of the simpliest salads; finely chopped iceberg lettuce, thinly sliced julienne salami, thinly sliced provolone cheese, garbonzos, and one kalamata olive.  If you choose, you could add in sliced turkey, grilled chicken, tomatoes, or basil.  Dressing on the side of course (perfect for dipping their freshly baked bread).  Their salad dressing is distinct, like no other.

When a friend of mine visited from New York, I took her there for that salad.  She put me on a mission to recreate the dressing.  I tried and tried.