Barley-vegetable salad with Gouda DuVillage cheese
Barley-vegetable salad with Louis Cyr cheese

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 250 mL (1 cup) uncooked barley
  2. 60 mL (¼ cup) canola oil
  3. 60 mL (¼ cup) cider vinegar
  4. 15 mL (1 tbsp.) maple syrup
  5. 10 mL (2 tsp.) Dijon mustard
  6. 60 mL (¼ cup) coarsely chopped fennel leaves
  7. To taste, salt and freshly ground pepper
  8. 540 mL (19 oz.) tinned white beans, rinsed and drained
  9. 3 green onions, chopped
  10. ½ sweet red pepper, diced
  11. 1 unpeeled apple, sliced
  12. 1 large carrot, thinly sliced
  13. 250 mL (1 cup) minced fennel
  14. 2 celery stalks, minced
  15. 125 g (4½ oz.) Gouda cheese, diced

Directions

  1. Cook barley for 30 to 40 minutes in a saucepan of boiling salted water. Rinse under cold running water and drain.
  2. Blend oil, vinegar, maple syrup, mustard, and fennel leaves in a large bowl. Season with salt and pepper.
  3. Add remaining ingredients and cooled barley.  
  4. Stir, adjust seasoning, and serve.

Chef’s tip: Try this recipe with other lactose-free cheeses, such as Biobio 7% cheese or Le St-Félicien Lac-Saint-Jean. The salad will keep for 3 to 4 days in the fridge.  

This recipe is courtesy of Tablée des chefs.

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