Warm Cauliflower and Herbed Barley Salad

Ingredients

• 4 servings pepper black freshly ground
• 15 ounce butter beans rinsed canned
• 1 head cauliflower cut into florets
• 1 teaspoon dijon mustard 
• 0.5 cup flat parsley divided
• 2 tablespoons tarragon fresh divided
• 4 servings kosher salt 
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest finely grated
• 1 tablespoon mayonnaise 
• 6 tablespoons olive oil divided
• 0.5 cup quick-cooking barley 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place barley in a large saucepan; add waterto cover by 2". Season with salt. Bring to aboil and cook until tender, 25-30 minutes.
2. Drain; run under cold water. Set aside.
3. Meanwhile, whisk lemon juice, mayonnaise,Dijon mustard, and 5 tablespoons oil ina medium bowl until emulsified. Seasondressing with salt and pepper; set aside.
4. Heat remaining 1 tablespoon oil in a large skilletover medium heat.
5. Add cauliflower; cook,turning occasionally, until browned in spots,10-12 minutes.
6. Add 2 tablespoons water, cover,and cook until just tender, about 2 minuteslonger. Season with salt and pepper.
7. Transfer cauliflower to a large bowl; addbeans, 1/4 cup parsley, 1 tablespoon tarragon, reservedbarley, and half of reserved dressing.Toss to coat; season with salt and pepper.
8. Divide salad among bowls; drizzleremaining dressing over.
9. Garnish with lemonzest, 1/4 cup parsley, and 1 tablespoon tarragon.
10. Per serving: 420 calories, 25 g fat, 11 g fiber
11. Bon Appétit