Barley, fennel and bacon salad

YOU
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (7)

300.00 g barley
1.00 Litres stock — chicken
250.00 g bacon
2.00 garlic — cloves, crushed
3.00 cm fresh ginger — peeled, grated
2.00 fennel — bulb, thinly sliced
olive oil
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Method:

Boil the barley in the chicken stock until done and most of the stock has been absorbed. Drain if necessary and spoon into a mixing bowl. Fry the bacon with the garlic and ginger until done. Chop finely and mix with barley. Sauté the fennel in the fat in the pan until tender. Mix with the barley mixture and sprinkle the salad with olive oil. Chill until needed.
Serves 4 to 6.



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