Barley and Mushroom Salad with English Peas

Day 22

I had serious doubts about this one. Barley salad with mushrooms, peas...? I don't know...but I was completely delighted with the result and you will be too. This picture does not do this recipe justice. It's actually a very colorful salad and incredibly healthy. Normally, when I think of barley I think of medieval serfs choking down this horribly bland porridge-style soupy slop. A little dramatic and completely not true! Don't be scared of barley. It's delish. Although I didn't have radicchio, I did use some home-grown cabbage from my dad's beautiful garden (he's very proud of it) and it worked great in this recipe. You can play around with the herbs, so use whatever you happen to have on hand. Make sure you don’t overcook the barley. It’s best a little on the crunchy side, in my opinion. If you want to make this ahead, just leave out the herbs, radicchio and parmesan until just before serving. You'll love it.

Recipe: Serves 4-6

Salad

1 cup pearl barley

3 cups chicken stock, vegetable stock or water

3/4 teaspoon kosher salt

walnut vinaigrette (see recipe below)

6 ounces white or cremini mushrooms, thinly sliced

1/4 cup chopped fresh parsley, or a mixture of parsley and other herbs (such as chives, dill, tarragon or marjoram)

2 to 4 leaves fresh sage, cut in very thin slivers

1 cup shelled English peas, uncooked or steamed for five minutes (to taste)

1 cup shredded radicchio

1 ounce shaved Parmesan

Walnut Vinaigrette

2 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or champagne vinegar

Salt, preferably kosher salt, to taste

1 teaspoon Dijon mustard

1 small garlic clove, finely minced or pureed

1/4 cup walnut oil

1/4 cup extra virgin olive oil

Directions

1. Heat a medium saucepan over medium-high heat, and add the barley. Stir in the pan until the barley begins to smell toasty, about five minutes. Add the stock (or water) and salt, and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, until the barley is tender. If all of the liquid has not been absorbed, drain.

2. While the barley is simmering, make the vinaigrette.

3. Place the mushrooms in a salad bowl, and toss with 2 tablespoons of the dressing.

4. When the barley is ready, add to the salad bowl and toss with the mushrooms and remaining dressing. Add the herbs, peas and radicchio just before serving.

Nutrition Facts: Unavailable for this recipe

Recipe adapted from the New York Times