Ingredients

• 1 cup barley
• 3 cups beef broth
• 4 cloves garlic, unpeeled
• 1 Tbsp. extra virgin olive oil (I like a little more)
• 2 Tbsp. lemon juice (lime works)
• 6-8 oz. roast beef or left over steak cut into strips
• 1 cup chopped red onions (sweet onions work)
• 1/4 cup fresh cilantro minced (I use less)

Directions

Heat 2.5 cups of stock. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty. Stir and bring to boil, cover and simmer for 20-30 minutes until tender but firm. Spread on tray or cookie sheet to speed cooling. Remove garlic gloves, remove form skin, smash with flat side of knife to puree.

Dressing: Place 1/2 cup of broth, garlic, oil, juice, in a jar with a tight fitting lid, shake until well blended. In a bowl, combine barley, beef, onion and cilantro with dressing. This tastes best if done the day ahead and refrigerated.

Options:

• Red and green pepper, roasted and cut into strips
• Jalapeno chile, minced
• Grape, cherry tomatoes or sun dried tomatoes cut in to strips, added just before serving or use oil from some sun dried tomatoes for the olive oil
• Crumbled feta cheese, if using, lower the salt when cooking the barley
• Smoked mozzarella, diced the to the size of the barley

Source: This came from the Chicago Tribune years ago, but has been modified as the years went by.

By Scott E. from Chicago

By scott E.