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Barley, Mushroom, and Dill Salad

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

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 5 cups
Barley, Mushroom, and Dill Salad

Source: Martha Stewart Living, September 2011

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

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.

Variations

To make this recipe as it appeared on Mad Hungry in March 2011, eliminate the scallion. To cook barley: bring 1 cup 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.

Cook's Note

Salad can be refrigerated for up to 2 days.

Reviews (4)

  • jaybird 6 Aug, 2012

    Funny. I understand this recipe completely. Gonna make it this week :)

  • trazerogers 8 Nov, 2011

    @cuznvin
    Really???? The second item listed in the ingred list is Red Wine vinegar and the instructions say in #3 to whisk together the vinegar and 1/4 cup of the olive oil. Maybe don't be so quick to criticize about who is publishing the recipes unless you have really read them.

  • cuznvin 6 Oct, 2011

    Also, where in the directions does it state to use all the olive oil listed in the ingredients. There really needs to be more attention being paid when publishing recipes to the public.

  • cuznvin 6 Oct, 2011

    I dont see vinegar listed in the ingredients.. What kind of vinegar do we use?

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