This hearty barley kale and blueberry salad draws inspiration from the sun-drenched fields of Rohan where summer grains and wild fruits are harvested for the feasting tables of the Rohirrim.
Summer IN MIDDLE EARTH
Under the warm golden sun of summer, as the days grow long and the earth teems with new growth, we imagine what foods would fill the tables of JRR Tolkien’s Middle Earth. As the gardens begin to offer up their treasures, all the races of Middle Earth would celebrate the season of abundance. From lush gardens and flowering orchards, what exquisite dishes would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the fields yield their golden crops and the hedgerows offer up their treasures, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Summer Feast in Middle Earth.
In Rohan
Beneath the high summer sun, the golden plains and fields of Rohan sway with sun-ripened grains. Harvested from the fields of the Mark, pearl barley forms the heart of this rustic dish, adding substance to a refreshing summer salad. Hazelnuts add a toasty crunch, while ripe blueberries plucked under a warm sun add a burst of juicy flavour. With a honey-sweetened, tangy mustard and dill vinaigrette, this barley and kale salad is perfect for a hot day yet hearty enough to satisfy the mighty Rohirrim.
Ingredients
Barley: I used pearl barley in this recipe. Allow the barley to cool down completely before assembling the salad.
Baby kale: I like using tender baby kale in this salad. If you can’t find baby kale, you can use regular kale, tearing them into bite sized pieces. If using regular kale, use your hands to massage some of the vinaigrette into the leaves. This will help tenderize the kale.
Hazelnuts: Toasted hazelnuts add a nutty crunch to this salad. The skins can be removed after toasting the hazelnuts. Instructions for toasting the nuts are included below.
How to Make Barley, Kale, and Blueberry Salad
Cook the barley
Measure the barley into a strainer and rinse with cold water. Transfer the rinsed barley to a medium saucepan. Add the water and 1/2 tsp kosher salt. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and cook at a low simmer for 40 to 45 minutes until the barley is tender. Allow the barley to cool completely before assembling the salad.
Toast the hazelnuts
To toast the hazelnuts, bake the nuts at 350°F for 5-7 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be lightly browned. To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so choose one that you don’t mind getting a bit dirty or line the tea towel with a layer of paper towel first. Roughly chop and set aside.
Make the vinaigrette
In a small bowl, combine the grainy mustard, honey, apple cider vinegar, kosher salt, and pepper. Whisk together. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified. Stir in the chopped fresh dill.
Serve the Barley, Kale, and Blueberry Salad
To assemble the salad, pour about half of the vinaigrette over the cold barley, tossing to coat well. In a separate bowl, dress the baby kale with some of the vinaigrette, tossing to coat. In a serving bowl, layer the barley and baby kale with the hazelnuts and blueberries, tossing together lightly. Drizzle any remaining vinaigrette over the salad and top with a sprinkle of hazelnuts and blueberries. Enjoy!
More Summer Middle Earth Recipes
- In the Shire – Herb Baked Trout with New Potatoes
- In Gondor – Cheese and Herb Stuffed Flatbread
- In Mordor – Sweet and Spicy Oven Baked Ribs
- In Rivendell – Herbed White Bean Crostini
