Just like any other cold summer salad, the options in what to add to a cold barley salad are limitless. You can throw in any veggies that you like and toss with any vinaigrette that you like! That sounds like a win-win situation in my book. I would even go as far as saying that you could go ahead and use a store-bought vinaigrette, even though it pains me so much to say so. In this recipe I went with what I had sitting in the freezer. I had some frozen corn kernels and shelled soy beans calling out to me, begging to be cooked. I also mentioned last week that we have herbs galore right now, so I knew I had to make a super duper herby vinaigrette. In all honesty though, get creative with this one. It’s really hard to screw it up.
As for beer, I went with a barleywine for obvious reasons and my new obsession is Avery’s Dry-Hopped Barleywine Style Ale Hog Heaven. Every time we visit the brewery (which is totally our favorite right now because they always have something SPECTACULAR on tap), I get a taster of Hog Heaven because it is just so absolutely scrumptious. It is a dry-hopped barleywine so yeah it’s pretty hoppy, but it still has those subtle sweet notes that you so often crave with a barleywine style ale. Although, I would most often pair beers like this one with something “desserty,” I just couldn’t resist.
Well Zach and I are headed into the mountains for a couple of days for some camping fun, but I will be back on Thursday with the perfect dessert for your upcoming 4th of July picnics. I know that you all are super stressing about it =). Have a great day everyone!