FARGO 鈥� Norway鈥檚 Constitution Day, known as Syttende Mai, is this Saturday, May 17, and Norwegians everywhere will be celebrating with a host of classic Norwegian dishes.
Byggrynssalat, a traditional Norwegian Barley Salad, is the newest recipe in my Nordic repertoire, and I am excited for its debut at my family鈥檚 annual Viking Feast, alongside Norwegian meatballs, lefse, pickled herring, bl酶tkake (Norwegian cream cake) and krumkake.
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Traditionally, byggrynssalat consists of cooked barley tossed with canola oil, apple cider vinegar and a medley of fresh herbs. Fresh herbs are essential because they supply most of the flavor in the salad, and you can create any combination of herbs to suit your taste.
Chervil was in many of the recipes I encountered during my research for this dish, but this herb can be difficult (if not impossible) to find in our local markets, and many people are turned off by its subtle licorice taste.
Instead, my recipe features a blend of bright spring flavors that are easy to find and easy to like, including scallions, parsley and chives.
The dressing for this recipe is bright and tangy, consisting of a simple blend of pantry staples, including canola oil, apple cider vinegar, Dijon mustard, honey, salt and pepper. I use a ratio of 4 parts oil to 3 parts vinegar for this recipe to ensure the dressing is tart and punchy, and you can adjust the amounts to suit your taste.
I prepare the dressing while the barley cooks, but you can make it in advance and refrigerate it for up to three days before assembling the salad.
Once the dressing is made, I like to add the chopped scallions and let them steep in the mixture for a bit, to add flavor and mellow their spicy bite.
When the barley is ready, after draining the liquid, I transfer it to a large bowl and immediately add the dressing so that the heat can help the grains absorb maximum flavor.
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Then, I add the chopped parsley, chives and a generous amount of smoked salmon and give the salad a good toss. The salmon provides an added boost of color and Nordic flavor to the salad, and you could also use smoked trout, sardines or mackerel, or skip this step altogether.
For the best result, I recommend refrigerating the salad for at least an hour before serving it, to allow the flavors to meld together and the barley to cool down. The high content of fiber and protein make this humble side dish surprisingly hearty, and the fresh ingredients and tangy dressing ensure that it is delicious.
This Byggrynssalat/Norwegian Barley Salad is brightly flavored, simple to make and so delicious that I expect we will continue to enjoy it throughout the year. Happy Syttende Mai to Norwegians everywhere. Gratulerer med dagen!
Byggrynssalat/Norwegian Barley Salad
Serves 6 to 8
Ingredients:
- 1 cup pearled barley, rinsed (or quick barley)
- 录 cup canola oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Kosher salt
- Ground black pepper
- 4 scallions, green and white parts, finely chopped, divided
- 2 tablespoons fresh Italian parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 戮 cup smoked salmon, roughly chopped (about 6 slices), optional
Directions:
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Cook the barley according to the directions on the package. For additional flavor, add a bay leaf and use an equal blend of water and chicken stock.
Meanwhile, in a small bowl, whisk together the vinegar, Dijon mustard, honey, 陆 teaspoon kosher salt and 录 teaspoon black pepper. Continue whisking while slowly adding the vegetable oil, until fully emulsified.
Add the chopped scallions and stir to combine. Taste and add more seasoning as desired. Set the dressing aside at room temperature or refrigerate for up to 3 days.
When the barley is done cooking, drain it into a colander and immediately add the dressing; toss well to combine. Add the chopped parsley, chives and salmon and toss again until incorporated. Taste and add more seasoning as desired. Cover and refrigerate the salad for at least 1 hour before serving or refrigerate it in an airtight container for up to 3 days.
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