Barley salad with persimmon, onion confit, and sheep's milk cheese from Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (page 166) by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Overnight roast pork; Spicy roasted cauliflower; Braised chickpeas with celery

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • barbgang on December 03, 2016

    I had problems with this recipe. I could find only hachiya persimmons which had a bitter after-taste even when almost mushy. I substituted red-skinned pears. Also, barley like oatmeal, looks unappatizingly gray when cooked. The fruit and greens did not camouflage this. Even so, many of the guests at Thanksgiving had seconds. I think It's worth trying again with a different grain

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