1 cup barley or brown rice
12 ounces Citterio Prosciutto di Parma
6 cherry tomatoes, quartered
3/4 cup diced red bell pepper
1/2 cup chopped green onions,
including some of the
1/3 cup chopped fresh basil
1 1/2 cups thinly shaved or coarsely
grated Kirkland Signature
2 tablespoons olive oil
4 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Basil sprigs, for garnish (optional)
Cook barley or brown rice according to package directions until tender.
Transfer to a large bowl and let cool.
Meanwhile, cut enough prosciutto in 1-inch-wide strips to make 1/2 cup.
Reserve the remaining slices.
In a large bowl, combine prosciutto strips, tomatoes, bell pepper, green onions,
basil, 1/2 cup of the Parmigiano Reggiano, olive oil, lemon juice, salt and pepper.
Add the cooled barley and toss to blend.
To serve, arrange the reserved prosciutto slices in a fan shape on 6 plates.
Spoon some salad onto the center of each plate. Scatter the remaining 1 cup
of Parmigiano Reggiano shavings over the salads. Garnish with basil sprigs.
Makes 6 servings.