- Cook barley for 30 to 40 minutes in a saucepan of boiling salted water. Rinse under cold running water and drain.
- Blend oil, vinegar, maple syrup, mustard, and fennel leaves in a large bowl. Season with salt and pepper.
- Add remaining ingredients and cooled barley.
- Stir, adjust seasoning, and serve.
Chef’s tip: Try this recipe with other lactose-free cheeses, such as Biobio 7% cheese or Le St-Félicien Lac-Saint-Jean. The salad will keep for 3 to 4 days in the fridge.
This recipe is courtesy of Tablée des chefs.