Barley, Mushroom, and Dill Salad

Name: Barley, Mushroom, and Dill Salad
Prep time: 15 min
Total time: 75 min
Ingredients: 0.25 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

3.3

(4)

By

Martha Stewart Editors

Updated on May 16, 2017

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.