Barley and cabbage salad with bacon

Barley and cabbage salad with bacon

Total: 35 min. | Active: 25 min.
lactose-free
Nutritional value / person: 451 kcal
, Fat: 25 g
, Carbohydrate: 38 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Barley

150 g hulled pearl barley
salted water, boiling

Salad

1 tbsp coarse-grain mustard
4 tbsp white wine vinegar
3 tbsp olive oil
1 ½ tbsp water
¾ tsp salt
a little pepper
200 g white cabbage, cut into thin slices

Bacon

110 g bacon strips, cut into thin slices

To serve

½ bunch chives, finely chopped
80 g dried figs, finely chopped
2 tbsp pumpkin seeds, roasted
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How it's done

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Barley

Cook the barley in boiling salted water for approx. 25 mins. until just soft. Drain the barley, rinse with cold water.

Salad

Place the mustard in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the cabbage, mix by hand, massage well for approx. 2 mins., then cover and leave to infuse for approx. 10 mins.

Bacon

Gently fry the bacon in a frying pan until crispy, without adding any oil. Remove, drain on kitchen paper.

To serve

Add the barley, bacon and chives to the cabbage salad, mix. Scatter the figs and pumpkin seeds on top.

How-tos

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