I’ve got about fifteen minutes remaining on this study break, and I’m afraid that such a small window of time won’t allow me to do justice to this flavorful, summery roasted barley, corn, and radicchio salad with balsamic reduction. Still, in not too many words, I’ll try to convey how tasty it is, how rewarding the chewy texture and the almost-caramelized veggies.
Barley is a grain that I don’t cook often, but it’s really fun to work with. It’s the texture–the plump, chewy grains–that make it so distinctive and good. It also has an earthy flavor, and I love how that flavor contrasts i this salad with sweet corn and slightly bitter radicchio.
If you haven’t tried roasting radicchio before, I know that it can feel like an odd idea. But I promise that the results are really great. Roasting brings out some sweetness in an otherwise bitter vegetable, and cherry tomatoes add both color and acid. Balsamic vinegar complements all of the flavors here, sour and sweet, and it’s an easy way to dress up the veggies and grains.
Look at all that bright, fresh corn, and those gooey cherry tomatoes!
This recipe really highlights what a little roasting can do. The salad demands little more seasoning than salt and pepper, but it’s because the tomatoes and radicchio contribute a wonderful sweetness to the dish. To add anything else to this recipe would actually diminish it’s beauty: that’s the essence of really great, simple food.
Hope you enjoy this salad–especially when summer produce is at its peak. Let me know what you think!