One thing you will always find in my pantry is barley. You can’t go wrong with a bowl of grain and you can add almost anything to it to make it delicious. This barley salad is one of my favorite side dishes, the sweetness of the apple compliments the salty prosciutto perfectly. It was also my first homemade meal when I moved to Los Angeles so it holds a special place in my heart.
Caramelized Apple Prosciutto Barley Salad
Serves 6 people
Preparation time: 15min
Cooking time: 35min
3 Pink Ladies Apples, peeled
5 oz (15cl) of olive oil
2 1/2 tsp. of sugar
9 oz (300g) of barley
100g of prosciutto
2.7oz (8 cl) of balsamic vinegar
5oz (150g) of crumbled blue cheese or gorgonzola
A handful of arugula
Salt and pepper
Cut the peeled apples into two and then the halves into quarters. Add them to a bowl and sprinkle sugar and add 2 tbsp. of olive oil. Mix well.
Heat up a pan and add the apples. Cook for about 10-12 min until tender and slightly brown, turning them over every so often. Let them cool.
Boil some water and cook the barley as per the instructions on the back. Let it cool.
Preheat the broiler and cook the prosciutto laid out on parchment paper for 1 or 2 min, until slightly crispy.
Mix the apples, prosciutto, barley, arugula, salt and pepper together. Add in the rest of the olive oil and balsamic vinegar. Top the dish with blue cheese crumbs.
Keeps in the fridge for a day before the barley gets hard.