Barley, fennel and bacon salad

Recipe from: 9/14/1995 12:00:00 AM
Ingredients 7
Servings 6


  • 300
    uncooked barley, rinsed
  • 1
    chicken stock
  • 250
  • 2
    cloves garlic, crushed
  • 3
    piece of fresh ginger, peeled and grated
  • 2
    fennel bulbs, sliced thinly
  • a little olive oil


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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