- 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 being made available to you as part of My homemade lunch campaign, an initiative of La Tablée des Chefs, presented by IGA in collaboration with the Government of Quebec. Starting August 18th, make a $2 donation in any IGA supermarket to encourage our youth to cook! www.tableedeschefs.org