Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.

  • Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.

Reviews (3)

36 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4
Rating: Unrated
Looks like a tasty salad recipe we have here. Some people refer to salad as a "snack." With that being said, what alternative snack seasonings would you recommend including for this recipe and/or others?
Rating: 4 stars
This is a GREAT salad. Very nice flavors that work well together. I wouldn't change a thing. I served it as an accompaniment with salmon for a perfectly balanced and healthy dinner.
Rating: Unrated
This is a yummy, yummy salad. Couldn't find hazelnuts so substituted pistachios. So many wonderful flavors, and the barley made it so hearty. What a great lunch! Very pretty too.