fresh lemon juice
kosher salt and black pepper
medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
15-ounce can lentils, rinsed
large carrot, cut into matchsticks
small red onion, chopped
chopped pitted kalamata olives
English cucumber, chopped
ounces goat cheese, crumbled (1/2 cup)
- Cook the barley according to the package directions. Drain and run under cold water to cool.
- Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
- In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.