The combination of barley, apple and seaweed, or the combination of seaweed with anything, might strike some people as downright strange. But if you eat a vegan or macrobiotic diet, you’re probably used to incorporating seaweed, which is rich in fiber, calcium, iron, antioxidants and amino acids, in just about everything.
I have to say that I prefer to eat light and healthy dishes like this salad for lunch rather than big helpings of animal protein, which always seem to make me a little drowsy in the middle of the day.
But you should try this recipe not just because it’s healthy but because it appeals to the eye and is a real pleasure to eat.
The seaweed, after you soak it, has a surprisingly mild flavor and adds a beautiful color to this vibrant salad. This is a salad that can be a lunch in itself, with crunchy almonds, juicy nappa cabbage, sweet apples and filling barley. The ground fennel complements the sweetness of the apples and the onion adds that hint of sharpness that wakes up the palate.
Note: Hijiki is available at Asian supermarkets such as Pacific Mercantile.
Barley, Apple and Hijiki Salad
Makes about 6 cups.
Ingredients
1 cup uncooked barley
Salt
3 tablespoons hijiki
1 cup Red Delicious apple, julienned
4 tablespoons thinly sliced red onion
2 cups sliced napa cabbage
1 cup alfalfa sprouts
1/2 cup sliced skin-on almonds, toasted
1 teaspoon ground fennel seed
1/2 cup Lemon Vinaigrette (recipe follows)
Salt and freshly ground pepper
Directions
Quickly rinse the barley under cold water. Place in a 2-quart pot and cover with 3 cups cold water. Add a pinch of salt and bring barley to a boil over medium heat. Turn the flame to low and simmer the barley until it is al dente, about 35 minutes. Drain barley and cool on a sheet tray.
To prepare the hijiki, place it in a small bowl and cover with 1/2 cup hot water. Let sit for 30 minutes and drain.
In a large mixing bowl, combine the barley, hijiki, apple, red onion, napa cabbage, alfalfa sprouts, almonds, and fennel. Toss with the vinaigrette and salt and pepper to taste. Serve immediately.
Lemon Vinaigrette
Makes about 1 cup
Juice and finely grated zest of 2 lemons (should be about 1/4cup liquid)
2 tablespoons Dijon mustard
1 tablespoon honey or agave syrup
Salt and freshly ground pepper
3/4 cup canola oil
Directions
Whisk together the lemon juice and zest, Dijon mustard, honey or agave, and salt and pepper. Slowly whisk in the canola oil to emulsify.
