I had some barley left over from last week’s savory pumpkin and goat cheese dish so tonight I decided to go the opposite direction and use it in a refreshing salad. I still have yet to master cooking the barley itself, but the rest of this dish was so simple to toss together.
After a nice bike ride to Roosevelt Island this past Saturday, my friend Jen and I had every intention to head home and make ourselves a big lunch but by the time we got back to our neighborhood, we were exhausted so we decided to treat ourselves to a refreshing (and cost efficient for eating out) lunch at EAT. I decided on the farro and greens salad and it totally hit the spot after a long ride — right between filling and light.
