Food & Cooking Recipes Salad Recipes Barley, Mushroom, and Dill Salad 3.3 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 6 Yield: 5 cups Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes. Ingredients ¼ 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 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. 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. Print