Yield: 8 servings
|⅓ cup||Grated Parmesan cheese|
|2 tablespoons||Red wine vinegar|
|1½ cup||Pearl barley|
|8 cups||Cold water|
|2 cups||Fresh corn kernels or frozen, thawed, drained|
|1||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>