Barley salad from Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet

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Notes about this recipe

  • tekobo on February 18, 2017

    Making up the barley salad was quite simple. The recipe for spinach pesto called for boiling the leaves first. I ignored that. Whizzed the leaves in machine then pounded in mortar and pestle with hazel nuts and hazel nut oil. The gouda was too mild for my taste so I added pecorino. Tasty.

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