Radicchio Salad With Crunchy Shiitake Mushrooms and Barley
Updated Feb. 20, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup pearled barley, rinsed
- 1medium yellow onion, halved
- 4garlic cloves, lightly crushed
- Kosher salt and black pepper
- ¼cup vegetable oil
- ¼pound fresh shiitake mushrooms, stems removed and caps thinly sliced
- 1shallot, thinly sliced
- 4tablespoons balsamic vinegar
- 1tablespoon maple syrup
- 1large (12-ounce) head radicchio, core discarded and leaves torn into bite-size pieces
- ¼cup roughly chopped fresh parsley leaves
- ¼cup roughly chopped small fresh dill sprigs
Nutritional analysis per serving (4 servings)
328 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 6 grams protein; 421 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Delicious salad. I suggest using Bob's Red Mill hull-less barley; it takes a little longer to cook but it has a fuller flavor. I loved this salad although I had to use regular mushrooms instead of shiitake and I feel there was too much radicchio for the mix. The layering was a wonderful idea, the colors were vibrant, the dressing and herbs on top added so much flavor. I served it as a side to roast chicken but this could also be a lunch by itself.
I made this for dinner - it really only served two - and it was fantastic! Farro works well if you don’t have barley. Next time, I’d use olive oil instead of vegetable oil. I realized too late that the cooking oil is also used in the salad dressing and who uses vegetable oil in salad dressing?
I love how the recipe takes care to soften the flavours that otherwise might be to brash if added raw: garlic, onion and shallot. Even heating the vinaigrette for a moment is a lovely touch. I used bulgur - worked nicely. A fried egg would probably be a good addition. Looks beautiful too.
This salad was SO good. Double the mushrooms and make sure to soak your radicchio in ice water for an hour or two before assembling the salad to get rid of some of the bitter flavor.
This salad is AMAZING. Double the mushrooms you won’t regret it
I used bulgur because it’s what I had cooked already. We also had a lot more mushrooms because it was our dinner. We like it very much after adding Meyer lemon juice at the end.
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