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Balsamic shrimp and asparagus salad

Time Active work time: 20 minutes Total preparation time: 45 minutes
Yields Serves 4
Balsamic shrimp and asparagus salad
(Lawrence K. Ho / Los Angeles Times)

Dressing

1

Combine the balsamic and white wine vinegars and the mustard in a small bowl. Whisk in the oil, add salt and pepper to taste then stir in the parsley.

Salad

1

Combine the barley and chicken broth in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the barley is tender but still firm, 35 to 45 minutes. Drain the barley and set aside.

2

Meanwhile, heat an outdoor grill on medium heat.

3

Combine the shrimp and the 3 tablespoons of dressing in a medium bowl; set aside.

4

Steam the asparagus and peas over simmering water until tender, about 5 minutes. Set aside.

5

Grill the shrimp, turning once, until pink and cooked through, about 1 1/2 minutes a side.

6

Arrange the barley, shrimp, asparagus, peas and greens on 4 plates. Drizzle with the remaining dressing.

From Mayi Brady of the Times Test Kitchen.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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