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
[email protected]I can't wait to make this salad again. It's so delicious and healthy.
Dawood Akbar
[email protected]This salad is a great way to change up your usual salad routine.
melissa Cadamore
[email protected]I'm not a big fan of mushrooms, but I really liked the shiitake mushrooms in this salad. They were very flavorful.
Arinaitwe shasha
[email protected]This salad is a great way to get your kids to eat their vegetables.
Lindi porotloane
[email protected]I made this salad for a party and it was a big hit. Everyone loved it.
ryann giangola
[email protected]This salad is a great way to use up leftover barley.
Tessa Adams
[email protected]I'm always looking for new salad recipes, and this one is definitely a keeper. It's healthy, delicious, and easy to make.
Ashna Thapa
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled chicken or fish.
Maalik Kasi
[email protected]I'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
[email protected]This salad is a great way to get your daily dose of vegetables.
Tayla Thrasher
[email protected]I 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
[email protected]This salad is very easy to make. I had it on the table in less than 30 minutes.
Kook on a Scoot
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This 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