Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Mayonnaise |
1 cup | Buttermilk |
⅓ cup | Grated Parmesan cheese |
2 tablespoons | Red wine vinegar |
1½ cup | Pearl barley |
8 cups | Cold water |
2 teaspoons | Salt |
2 cups | Fresh corn kernels or frozen, thawed, drained |
1 \N | 7-oz jar roasted peppers, drained, cut into 1/2-inch pieces |
⅔ cup | Thinly sliced green onions |
Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar. Place barley in strainer; rinse under cold water. Combine barley, 8 C water and 2 t salt in medium saucepan; bring to boil.
Reduce heat to medium-low, partially cover and sinimer until barley is just tender, stirring occasionally, about 30 minutes. Drain.
Mix barley, corn, peppers and ½ C onions in bowl. Add 1½ C dress- ing. Season with salt and pepper. Transfer to serving bowl.
Top with remaining green onions. Pass remaining dressing.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>