Insalata d’orzo

Ingredienti

• 3 tablespoons freshly squeezed orange juice
• Pinch kosher salt, plus more to taste
• 2 tablespoons extra-virgin olive oil
• 3 1/2 to 4 cups barley, cooked and cooled
• 1 small head fennel, thinly sliced
• 1/4 cup pinenuts, toasted
• 1/2 cup grated Parmesan cheese
• 4 slices bacon, cooked and crumbled
• 2 tablespoons chopped fresh parsley leaves
• Freshly ground black pepper, to taste

Preparazione

1. 1

   In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.

2. 2

   Combine the barley, fennel, pinenuts, Parmesan, bacon, and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.