Barley, Mushroom, and Dill Salad

By LRay

Ingredients

• 1 cup barley
• 3 tablespoons red-wine vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon each coarse salt and freshly ground black pepper
• 10 cremini or button mushrooms, stems removed
• 1 teaspoon Dijon mustard
• 1 carrot, grated (1/3 cup)
• 1 stalk celery, sliced thin on the bias
• 1-2 tablespoons fresh dill

Details

Servings 5
Adapted from marthastewart.com

Preparation

Step 1

Directions

Bring barley, 2 cups water, and 1/2 teaspoon salt to a boil in a small pot. Reduce to simmer, and cook until tender, about 40 minutes. Stir in 1 tablespoon vinegar while hot, and chill.

Heat skillet to high. Swirl in 1 tablespoon olive oil and a sprinkling of salt. Cook mushrooms, cap side down, for 5 minutes. Cool and slice.

Whisk together mustard, 2 tablespoons vinegar, 1/4 cup olive oil, salt, and pepper. Toss together with the barley, mushrooms, carrots, celery, and dill.