If you drive five minutes beyond the city limits of Fargo-Moorhead in any direction, you are bound to encounter the agriculture that defines our region. Fall is one of our favorite times to take a drive in the country, when the bustle of agricultural activity is at its peak. Whether you spot a combine harvesting a field, visit a local farmer's produce stand, or find yourself behind a caravan of trucks hauling sugar beets, it's hard to miss the bounty that is all around us. We're not farmers, nor are we related to any farmers. But we're sure inspired by their commitment to bring good food to our tables, and we are always looking for new ways to feature our local crops in a recipe. Today's North Dakota Bean with Barley Salad showcases two of North Dakota's top crops, and has become a new favorite of ours. We created this salad for our recent Agricultural Pop-Up Dinner at Sarello's, and if the "nearly licked clean" plates were any indicator, it was a big hit with our guests. But, beyond the visual evidence, our guests were delighted, practically gushing, about how much they enjoyed this healthy dish. North Dakota leads the nation in the production of edible dry beans, growing varieties like Great Northern, navy, pinto, black and kidney, to name a few. Moreover, the state is also a leader in barley production, with over 90 percent being used to make - you guessed it - beer. While I love a good, cold beer as much as the next girl, there are myriad ways to enjoy this versatile cereal grain. Prior to this event, our encounters with barley were pretty much limited to finding it in a liquid state, either in beer or soup, and we were eager to see how it fared in a salad. Loaded with fiber as well as an abundance of minerals and nutrients, barley has a warm, nutty flavor and a pleasing, pasta-like texture, a feature not lost on my Lost Italian, who compared it to risotto. We used Great Northern beans for this salad, but any firm, white bean will work. Between the beans and the barley, this salad is a great way to boost your healthy food intake without sacrificing flavor. For this recipe, Tony used quick barley, which took only about 11 minutes to cook, but if you have time you can opt to use a whole-grain version. Most varieties of quick barley are "pearled," which means they have been polished to remove some or all of the outer bran layer and hull. While technically not a whole grain in this state, the fiber in barley is present throughout, as is some of the bran, making it a healthier alternative than other refined grains. We accented the salad with chopped celery, red onion and sun-dried tomatoes, which jazzed up the dish in color, flavor and texture. When in season, grilled or fresh corn is also a great addition. Once the barley had cooled, Tony tossed the ingredients with a simple balsamic vinaigrette, and finished it with some baby romaine leaves, balsamic reduction and an herb-infused olive oil (cilantro, in this case). For an elegant presentation, he used a ring mold to form the salad, but you could serve it on a platter, or as a base to be topped with fish or chicken. This simple salad is delicious, nutritious and a great way to showcase our local crops. Happy Harvest!
North Dakota Bean with Barley Salad Serves 4 to 6 Ingredients 1 15-ounce can of Great Northern beans, drained and rinsed (cannellini or navy beans may also be used) 1 cup cooked barley (quick or whole-grain) ¼ cup sun-dried tomatoes, cut lengthwise into strips (use either oil-packed or good quality dried variety) 1 stalk of celery, sliced into half-moon pieces ¼ red onion, diced 2 tablespoons (1 ounce) extra virgin olive oil 1 tablespoon (½ ounce) balsamic vinegar Salt and pepper to taste 1 ear of corn, grilled and cut from the cob (seasonal option) To garnish 15 to 20 small leaves of romaine lettuce Herb-infused extra virgin olive oil Balsamic reduction (recipe below) Directions Cook the barley according to directions on package; cool before using. For added flavor, use beef, chicken or vegetable stock instead of water. Combine all main ingredients in a medium-sized bowl and mix well, being careful not to break the beans. Refrigerate for at least 1 to 2 hours. For best results, allow the salad to come to room temperature before serving. For individual servings, use a ring mold to form the salad into elegant, round mounds. Line the plate with the herb-infused olive oil and then place 3 to 4 romaine leaves around the salad, followed by a generous drizzle of balsamic reduction. To store: Cover leftovers with plastic or store in airtight container in refrigerator for up to 2 to 3 days. Tony's Tips • This salad can be prepared up to 24 hours in advance. Just wait to add the olive oil, vinegar, salt and pepper until about 1 to 2 hours before serving to preserve the crispness of the vegetables. • Drain the beans and rinse well before using. • If using dry-packed sun-dried tomatoes, soak in water for 15 to 20 minutes before using. Balsamic Reduction Serves 4 to 6 Ingredients 2 cups regular balsamic vinegar (not the high-end, aged variety) Directions Place the vinegar in a small sauce pot or sauté pan and cook over high heat until it reaches a boil. Lower the heat to a gentle simmer, and cook until the vinegar has been reduced by half and a syrupy consistency is achieved, approximately 20 minutes (more or less). To store: Refrigerate for up to one month. "Home With the Lost Italian" is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owns Sarello's in Moorhead and lives in Fargo with their 10-year-old son, Giovanni. Readers can reach them at dine@sarellos.com and their blog at www.thelostitalian.areavoices.com.
