Red Cabbage and Ricotta Salata Salad with Thyme Scented Grains
This is another delicious winter salad that was pretty easy to make (although not quick), and was great warm as well as cold the next day for lunch. The recipe came from Food & Wine‘s March issue, in two parts. The first part is making the thyme-scented grains (in this case, I used pearled barley), and the second is to make the cabbage salad and then combine the two.
Thyme-Scented Grains (makes about 5 cups, from Food & Wine, March 2010)
2 Tbsp Olive Oil
1 1/2 cups Pearled Barley (pictured above)
1 small White Onion, diced
3-4 sprigs of Thyme
3 cups Water
Heat the oil in a large saucepan, add the grains and cook over medium heat until slightly opaque, about two minutes. Add the onion and thyme and cook over low heat until the onion is soft, about five minutes. Add the water and bring the pot to a boil. Reduce heat to very low and cook about 25 minutes or until all the water is absorbed. (Leftovers can be frozen for up to a month!)
Red Cabbage and Ricotta Salata Salad (serves 6, from Food & Wine, March 2010)
1 cup Walnuts
2 Tbsp Butter
2 Tbsp Olive Oil
1 Red Onion, diced
4 cups Red Cabbage, chopped into bite sized pieces
2 Tbsp Red Wine or Cider Vinegar
2 tsp Chopped Fresh Thyme
1/2 cup Water
2 cups Thyme-Scented Grains (above)
4 oz Ricotta Salata Cheese, crumbled (pictured above)
Coarsely chop the walnuts and toast in a pan on the stove.
Melt the butter in the oil in a large skillet or wok. Cook the onion over high heat until softened, then add the cabbage and vinegar. Cook, stirring occasionally, about six minutes or until the cabbage is barely wilted. Add the thyme and water, cover, and cook over low heat until the water has absorbed or evaporated, about 20 minutes.
Remove from heat and stir in the grains, ricotta salata, and walnuts. Serve warm or cool!
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