BARLEY, MUSHROON, & DILL SALAD

By LRay

ACTIVE TIME: 15 Minutes
TOTAL TIME: 1 Hour 15 Minutes
MAKES: 5 Cups
SERVES: 4 to 6

STORAGE: Salad can be refrigerated for up to 2 days.

Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.

Ingredients

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 10 cremini or white button mushrooms, stems removed
• 2 tablespoons red-wine vinegar
• 1 teaspoon Dijon mustard
• Coarse salt and freshly ground pepper
• 3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm
• 1 carrot, grated
• 1 celery stalk, sliced on the bias
• 1 scallion, thinly sliced
• 2 tablespoons fresh dill

Details

Servings 5
Preparation time 15mins
Cooking time 75mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.

Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.