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.
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Nadin Haruna
nadin@hotmail.comI can't wait to make this salad again. It's so delicious and healthy.
Dawood Akbar
dawood_a@yahoo.comThis salad is a great way to change up your usual salad routine.
melissa Cadamore
mcadamore@gmail.comI'm not a big fan of mushrooms, but I really liked the shiitake mushrooms in this salad. They were very flavorful.
Arinaitwe shasha
shasha@yahoo.comThis salad is a great way to get your kids to eat their vegetables.
Lindi porotloane
p100@hotmail.comI made this salad for a party and it was a big hit. Everyone loved it.
ryann giangola
g.r@yahoo.comThis salad is a great way to use up leftover barley.
Tessa Adams
tessa_a@hotmail.co.ukI'm always looking for new salad recipes, and this one is definitely a keeper. It's healthy, delicious, and easy to make.
Ashna Thapa
ashna_thapa@gmail.comThis salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Maalik Kasi
km97@gmail.comI'm not a vegetarian, but I really enjoyed this salad. It's a great way to eat healthy without feeling like you're missing out on anything.
Tahir Waseembutt
w@yahoo.comThis salad is a great way to get your daily dose of vegetables.
Tayla Thrasher
tayla-t18@gmail.comI love the combination of flavors in this salad. The radicchio is bitter, the shiitake mushrooms are earthy, and the barley is nutty. It all comes together perfectly.
DANIEL JOEL
daniel-j@hotmail.comThis salad is very easy to make. I had it on the table in less than 30 minutes.
Kook on a Scoot
scoot.k100@aol.comI'm not a big fan of radicchio, but I really enjoyed this salad. The dressing was so good that it made me forget all about the radicchio.
Deema Mlangee
deema25@yahoo.comThis salad is a great way to use up leftover barley. I had some cooked barley in the fridge and I was looking for a way to use it up. This salad was the perfect solution.
Moiz BuTt
b-moiz65@hotmail.co.ukI made this salad for a potluck and it was a hit! Everyone loved it. The flavors were so well-balanced and the texture was great.
Chasseur n7
n.chasseur@hotmail.co.ukThis salad was absolutely delicious! The combination of radicchio, shiitake mushrooms, and barley was perfect. I loved the crunchy texture of the mushrooms and the nutty flavor of the barley. The dressing was also very good, with a nice balance of ac