Barley Salad with Radishes and Garlic Scapes
Salt and pepper
Cook barley in water or stock. Drain.
Trim radishes and cut into quarters. Cut garlic scapes into 1″ pieces.
Saute garlic scapes and radishes in olive oil over high heat until beginning to brown at the edges.
Toss with barley, season with lemon, salt, and pepper.
Drizzle with olive oil and top with chunks of pecorino.
Recommended by Laura a 2013 CSA member