Best Barley Celery Root And Mushroom Salad With Scallion Vinaigrette Recipes

CELERY ROOT VINAIGRETTE

Celery Root Vinaigrette image

Provided by Moira Hodgson

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound celery root
2 cups chicken stock
6 peppercorns
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper to taste
3 scallions, minced
2 tablespoons parsley, chopped

Steps:

Peel the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 616 milligrams, Sugar 4 grams, TransFat 0 grams

BARLEY, MUSHROOM, AND DILL SALAD

Barley, Mushroom, and Dill Salad image

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

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Yield Makes 5 cups

Number Of Ingredients 10

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

Steps:

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.

CELERY ROOT SALAD WITH ARUGULA AND PECANS

Celery Root Salad With Arugula and Pecans image

Provided by Melissa Clark

Categories dinner, lunch, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small garlic clove, finely chopped
1/4 teaspoon kosher salt, plus a tiny pinch, more to taste
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar, plus more to taste
3 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
1 medium celery root, trimmed and peeled
5 cups arugula or other salad greens, torn into bite-sized pieces
1/4 cup finely chopped, toasted pecans.

Steps:

To make the mustard vinaigrette, use a mortar and pestle or the flat side of a knife to smash the garlic and a tiny pinch of salt to make a paste. Whisk the paste in a small bowl with the mustard, vinegar and remaining salt. Whisking constantly, slowly drizzle in the oil until fully incorporated. Season with pepper.
To make the salad, fit a food processor with a large grating blade; grate the celery root. (You can also use a box grater, though beware your knuckles.) Transfer to a large bowl and add the arugula and pecans. Pour the vinaigrette over the salad and toss well. Season with more salt, vinegar and olive oil if needed before serving.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram, TransFat 0 grams