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Barley, Mushroom, and Dill Salad
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Brief Description
Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.
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Main Ingredient
Mushrooms
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Category: Salads
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Salad can be refrigerated for up to 2 days.
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Posted By: MarySue
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Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 1/4 cups - Extra virgin olive oil plus 1 tablespoon
- 10 - Cremini or white button mushrooms stems removed
- 2 tablespoons - Red wine vinegar
- 1 teaspoons - Dijon mustard
- 1/4 teaspoons - Coarse salt
- 1/4 teaspoons - Pepper freshly ground
- 3 cups - Pearl Barley cooked; tossed with 1 tablespoon red wine vinegar while warm
- 1 - Carrot grated
- 1 stalks - Celery sliced on the bias
- 1 - Scallion thinly sliced
- 2 tablespoons - Fresh dill
Directions:
1. Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
2. 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.
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