Best Barley Mushroom And Dill Salad Recipes

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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

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.

BARLEY, MUSHROOM AND DILL SALAD



BARLEY, MUSHROOM AND DILL SALAD image

Yield 4-6

Number Of Ingredients 10

1/4 cup plus 1 TBL olive oil
10 cremini or white button mushrooms, stems removed
2 TLB red wine vinegar
1 tsp Dijon mustard
s & P
3 cups cooked pearl barley, tossed with 1 TBL red-wine vinegar while warm
1 carrot, grated
1 celery stalk, sliced on the bias
1 scallion, thinly sliced
2 TBL fresh dill

Steps:

  • 1. Heat a skillet over high heat. Swirl in 1 TBL oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice. 2. Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 tsp salt and 1/4 tsp pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill.Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.

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