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.
CRUNCHEE BARLEY SALAD
I had this wonderful salad at a Women of the Word gathering at Stratford Lutheran Church in Stratford Iowa. The recipe is from Ellen Ahrens. Ellen cut her veggies into VERY small pieces when she made this. I told people she put a lot of love in that salad for the gathering. Thank you Ellen for sharing this recipe.
Provided by Charlotte J
Categories Ham
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1 cup uncooked barley equals 2 cups cooked barley, drained well.
- You can use turkey ham for a lower calorie salad.
- Mix salad ingredients.
- Combine dressing ingredients and mix well.
- Pour over salad and toss.
- Cover and chill several hours.
- You can garnish the salad with tomato wedges and parsley.
Nutrition Facts : Calories 391.2, Fat 11.9, SaturatedFat 1.9, Cholesterol 12.1, Sodium 377, Carbohydrate 60.1, Fiber 11.5, Sugar 12.9, Protein 13.3
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