BARLEY, MUSHROOM AND DILL SALAD

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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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