RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY
A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.
Provided by Sue Li
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
- After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
- Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
- On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.
BARLEY SALAD
Provided by Alton Brown
Categories main-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
- Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.
BARLEY RADISH SALAD
"My family loves barley, so I try to work it into everyday menus&151;including picnics and packed lunches," writes Maude Chuha of Chardon, Ohio. "Cooked barley gives this salad a chewy texture, while radishes, celery and green onions add a pleasant crunch."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine radishes, celery, onions and barley. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts :
HERBED BARLEY SALAD
This healthy barley-based salad is great to have on hand - especially for those on Phase 2 of the South Beach diet!
Provided by Just Call Me Martha
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine water, garlic and barley in a large pot.
- Bring to boil and then reduce heat, cover and simmer for 40 minutes or until barley is tender.
- Drain excess water.
- To make dressing, combine mustard, garlic and vinegar.
- Whisk together, then slowly whisk in olive oil.
- Season with salt and pepper if desired.
- Combine half of dressing with warm barley.
- Stir in vegetables and herbs.
- Toss with remaining dressing.
- Season to taste.
PARSLEY SALAD WITH BARLEY, DILL AND HAZELNUTS
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh. The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts. I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I've given you a range.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring about 3 cups water to a boil in a medium saucepan and add the barley and salt to taste. Reduce the heat, cover and simmer 45 to 50 minutes, until the barley is tender. Drain and return the barley to the pot. Place a towel over the top of the pot and return the lid. Let sit for 15 minutes. Line a sheet pan with paper towels and place the cooked barley on top to cool. When cool, transfer to a large bowl.
- Cut the parsley leaves into fine shreds by gathering together a bunch of leaves, and cutting across the bunch with a chef's knife. Place in the bowl with the barley. Add the dill, celery, radishes and sumac.
- Place the toasted skinned hazelnuts in a plastic bag or a pastry bag and place on your work surface. With a rolling pin, roll over the nuts to crush them into halves. Don't crush them completely (but don't worry if your pieces are smaller than neat halves). Add to the bowl.
- Whisk together the lemon juice, salt and pepper to taste, the olive oil and the hazelnut or walnut oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 338 milligrams, Sugar 2 grams
BLACK BARLEY, FENNEL, AND RADISH SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Side Vegetarian High Fiber Lunch Barley Fennel Radish Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
- While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
- Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
- Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
- Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
More about "barley radish salad recipes"
BARLEY SALAD (LOADED WITH FRESH VEGGIES!) - SPEND WITH …
From spendwithpennies.com
5/5 (20)Total Time 2 hrsCategory Appetizer, Salad, Side DishCalories 559 per serving
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
MEDITERRANEAN BARLEY SALAD RECIPE - FROM A CHEF'S …
From fromachefskitchen.com
5/5 (5)Total Time 1 hr 5 minsCategory Side Dishes-SaladsCalories 381 per serving
BARLEY SALAD WITH RADISHES AND GARLIC SCAPES
From honestcooking.com
BARLEY SALAD - DR. WEIL'S HEALTHY KITCHEN
From drweil.com
RADISH AND BARLEY SPINACH SALAD - HONEST COOKING
From honestcooking.com
27 BEST BARLEY RECIPES FOR SALADS, SOUPS, STEWS, AND …
From epicurious.com
11 RADISH SALAD RECIPES EVERYONE WILL LOVE
From allrecipes.com
BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
From theclevermeal.com
5/5 (2)Total Time 1 hr 30 minsCategory Salad, Side DishPublished Jun 29, 2021
CREAMY AVOCADO PASTA SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 3Difficulty Easy
BARLEY AND RED RICE SALAD RECIPE - NDTV FOOD
From food.ndtv.com
BARLEY SPINACH SALAD WITH PICKLED RADISHES AND CARROTS
From whiskandshout.com
BARLEY RADISH SALAD RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
GREEN BEAN AND RADISH SALAD - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
RECIPE: SARAH COPELAND’S BARLEY RISOTTO WITH SWISS CHARD, …
From thekitchn.com
THE BEST DISHES BON APPéTIT STAFFERS COOKED THIS WEEK | BON …
From bonappetit.com
ROASTED BEET & BARLEY SALAD - EATINGWELL
From eatingwell.com
NIGEL SLATER’S RECIPES FOR FRIED NEW POTATOES AND ROCKET …
From theguardian.com
BLACK BARLEY, FENNEL, AND RADISH SALAD RECIPE | BON APPéTIT
From bonappetit.com
BARLEY APPLE RADISH SALAD - TASTY SIMPLY VEGAN
From tastysimplyvegan.com
GIVE YOUR CHOPPED SALAD A THAI FLAVOR WITH THIS CRUNCHY RECIPE
From heraldmailmedia.com
You'll also love