Salad With Pearl Barley
|Pearl barley||1⁄4 Cup (4 tbs)|
|Hulled peas||1 Cup (16 tbs)|
|Smoked beef tongue||1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Sour cream||3 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
Cover the barley with 2 cups of water and soak overnight.
Cook the barley and bay leaf about 40 minutes in 3 cups of fresh water.
Add the peas in the last 5 minutes of cooking.
Cut the tongue into thin strips.
Drain the barley and peas and mix with the remaining ingredients.