BARLEY, MUSHROOM, AND DILL SALAD

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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.

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