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Barley, Mushroom, and Dill Salad

Typically united in soup, barley and mushrooms also complement one another in a salad loaded with fresh dill and dressed in a mustard vinaigrette.

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

Source: Martha Stewart Living, September 2011


  • 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


  1. 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.

  2. 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.

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

Reviews (4)

  • jaybird 6 Aug, 2012

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

  • trazerogers 8 Nov, 2011

    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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