MUSHROOM BARLEY SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook half the mushrooms with 1/2 teaspoon salt, stirring occasionally, until deep golden, about 5 minutes, and transfer to a bowl. Repeat with 1 tablespoon oil, remaining mushrooms, and 1/2 teaspoon salt. Cook shallot in 1 tablespoon oil over low heat until softened. Add 2 tablespoons vinegar and simmer until reduced by half.
- Remove from heat; whisk in creme fraiche and remaining tablespoon vinegar. Whisk in remaining 5 tablespoons oil until combined. Add chives and thyme, and season with salt and pepper; let cool. Combine lettuce, barley, mushrooms, nuts, and parsley. Add dressing, tossing to coat. Season with salt and pepper.
ITALIAN MUSHROOM AND CELERY SALAD
Whenever I teach this Italian salad in a cooking class the students always tell me how skeptical they were before tasting it. It may seem plain, but there's something about the combination of textures and the tart and savory flavors of the lemon juice and Parmesan that really works here.
Provided by Martha Rose Shulman
Time 5m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 309 milligrams, Sugar 2 grams
BARLEY, MUSHROOM, AND DILL SALAD
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
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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