SALAD OF LAMB, BARLEY AND GREEN BEANS (for four)
This is a great use for leftover lamb.
For the salad:
8 ounces green beans, trimmed
2 cups cooked barley
¾ cup fresh mint vinaigrette
1 pound leftover lamb, thinly sliced
mint and basil sprigs, for garnish
For the mint vinaigrette (1-1/2 cups):
2/3 cup olive oil
¼ cup white wine vinegar
2 teaspoons whole grain mustard
1 teaspoon salt
freshly ground black pepper, to taste
½ teaspoon sugar
1/3 cup chopped fresh mint leaves
2 ripe plum tomatoes, finely diced
1. Whisk the oil, vinegar, mustard, salt, pepper and sugar together in a small bowl until smooth. Then stir in the mint and tomatoes. Serve immediately, or cover and refrigerate for up to 1 hour.
2. Bring a saucepan of salted water to a boil. Add the beans and simmer for 3 minutes. Rinse under cold water, drain well and pat dry.
3. Toss the beans in a mixing bowl with ¼ cup of the vinaigrette, or enough to lightly coat the vegetables. Loosely cover and refrigerate until ready to serve.
4. Toss the barley with ¼ cup of the vinaigrette. Loosely cover and refrigerate until ready to serve.
5. To serve, arrange the lamb slices on individual plates. Drizzle the remaining ¼ cup vinaigrette over the lamb, arrange the bean mixture and the barley on the plates and garnish with mint sprigs.
adapted from Julee Rosso and Sheila Lukins, The New Basics Cookbook