A few weeks ago we had some friends over for a day of medieval geekery. We chatted, researched and cooked a medieval dinner together. We hosted a little wine tasting with the spiced wines we had made, and they helped us decide on the wine to use.
One of my favourite salads is one based on boiled pearl barley. I love it because it is filling, fresh and easy to make. I often serve it instead of pasta or potatoes and people generally seem pretty happy with that. More often than not we have fish or a steak on the side but sometimes I serve it with some fried goats cheese on top instead of meat on the side. I do quite a few variations on this salad, but the boiled barley is at the core of each variation. Here is some ideas for different pearl barley salads.
Last night I made lamb culotte with baked root vegetables (I can not recommend baked turnip) and this kale salad. The rest of the meal wasn’t very historical inspired but the salad was based of one I found in one of my books about medieval cooking. I thought I would share it with you because it turned out to be pretty yummy.
I had brought some kale today while out shopping because I am in kind of a medieval mindset right now. When I came home and looked at what else I was planing for dinner (barley frumentry and a steak), the traditional dish of “grønlangkål” didn’t really make sense. I decided to just google kale and see what came up. Luckly aarstiderne.com had a good recipe for a salad of kale, so I went with that. This is my version of that salad. It tasted great with the beef steak by the way.