Barley and Mushroom Salad

Barley and Mushroom Salad

Source:

Recipe courtesy of Chef Martin Breslin, Harvard University Dining Services

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Yield: 8, four ounce servings

Ingredients & Directions

1 Tbsp.
1 tsp.
1 tsp.
3 Tbsp.

1/2

2 2/3 cups
2/3 cup
4 oz.
1/2 cup
1 tsp.

White wine vinegar
Honey
Brown mustard
Olive oil
Salt and Pepper

Red onion
Olive oil
Vegetable broth
Pearl barley
Raw shiitake mushrooms, sliced
Chopped fresh parsley
Salt

Method

For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.

Preheat oven to 350°F. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.

In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.

In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.

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