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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Curved double blade for rapid herb and salad chopping
Large olive wood salad bowl — toss and serve at the table
Window box herb planter — basil, thyme, rosemary at arm's reach
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Bring the barley and stock to a boil in a medium sized sauce pan. Add a dash of salt, cover the pan, and reduce heat to low. Cook for 30-40 minutes, or until the liquid is absorbed and the barley is tender. In a large bowl, whisk together the oil, dijon mustard, salt and pepper, and shallot. When the barley is done, toss it (put it in there while warm-that way the flavors meld!) into the bowl with the dressing. Add the herbs and peas, and mix to coat everything with the dressing. Serve warm, or room temperature.