from Leafy Greens by Mark Bittman
½ cup pearled barley 1 medium cucumber, peeled optional
6 Tbsp olive oil 2 Tbsp white wine vinegar
2 Tbsp minced fresh dill or fennel S&P to taste
all your cress
Cook barley in 3-4 cups salted boiling water until tender; drain, rinse briefly in cool water, set aside. Cut the cucumber in half, scoop out the seeds if there are a lot of them, then chop it into a fine dice. Whisk together olive oil and vinegar, add dill or fennel and season with S&P. Taste for seasoning and correct if necessary. Chop cress coarsely and toss with barley. Top with chopped cucumber, drizzle with dressing and serve.