Barley Salad

1 pound pearl barley
3 medium carrots, peeled and finely diced
2 cups broccoli florets
1 cup frozen green peas
1/2 cup golden raisins
1 large apple (tart is best), cored and diced small
1/4 cup extra-virgin olive oil
1/2 cup freshly squeezed orange juice
2 teaspoons dried tarragon
salt and pepper

Bring 4 quarts of lightly salted water to a boil in a large, covered pot over high heat.  Add the barley, lower the heat to medium.  Cook, covered, at a medium boil for about 1 hour, stirring occasionally, until the barley is tender.  Stir in the carrots, broccoli florets, green peas, and raisins.  Continue cooking for 2 minutes, stirring occasionally.  Drain.  Rinse under cold water and drain again.  Turn into a bowl.  Add the apple.  Toss well using two spoons.  In a separate bowl, whisk together the olive oil, orange juice, tarragon, and salt and pepper to taste.  Pour the dressing over the salad and toss thoroughly to coat well.  Taste for seasonings.  Serve immediately or chilled.

Serves 8

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo