Barley and Mushroom Salad

Recipe courtesy of Chef Martin Breslin, Harvard University Dining Services

Print This Page

Yield: 8 four ounce servings

Ingredients

Vinaigrette
1          tablespoon white wine vinegar
1              teaspoon honey
1              teaspoon brown mustard
3          tablespoons olive oil
Salt and pepper

1/2        red onion
Olive oil
2 2/3     cups vegetable broth
2/3        cup pearl barley
4          ounces raw shiitake mushrooms, sliced
1/2        cup chopped fresh parsley
1          teaspoon salt

Directions

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.