Corned Beef and Barley Bowl Recipe

Ingredients:

• 1 bunch dandelion greens, thinly sliced
• Kosher salt, to taste
• 1/4 head green cabbage, finely shredded (about 2 cups)
• 1 cup shredded carrots
• 2 tablespoons whole grain mustard
• 1 tablespoon sherry vinegar
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/2 cup extra virgin olive oil
• Pepper, to taste
• 2 cups pearl barley, cooked and warm
• 1 pound cooked corn beef (homemade or store-bought)
• 2 cups arugula
• 4 large eggs, fried
• 1/2 bunch parsley, leaves picked (about 1/2 cup)

Directions:

1. Place dandelion greens in a small bowl. Sprinkle with salt, and toss lightly. Set aside. (See Cook’s Tip.)
2. In a medium bowl, combine shredded cabbage and carrots. Set aside.
3. Make dressing. In a small bowl, whisk together mustard, sherry vinegar, honey, and garlic. Slowly drizzle olive oil in a steady steam while whisking constantly until it has emulsified into a thick dressing. Season with salt and pepper, to taste.
4. Drizzle 1 to 2 tablespoons dressing over cabbage slaw, and mix well. Reserve remaining dressing for bowl.
5. Assemble bowls by placing a base of warm barley in each. Top with portions of corned beef, salted dandelion, arugula, and cabbage slaw. Finish each bowl with a fried egg, a handful of parsley leaves, and a final drizzle of dressing.
6. Cook’s Tip:
7. Dandelion greens are a bitter chicory green that are at their best in the spring. Lightly salting them will draw out some of the bitter compounds and tenderize the leaves. In this salad, the bitter greens perfectly balance the rich corned beef.