Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette
Updated Oct. 17, 2023
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup pearl barley
- 1large celery root, peeled and cut into ½-inch cubes (about 3 cups)
- ½cup plus 1 tablespoon extra virgin olive oil
- 2tablespoons plus 1 teaspoon salt, more as needed
- Black pepper, to taste
- 1pound mixed mushrooms, like cremini, oyster and hedgehog, cut into bite-size pieces
- 1tablespoon cider vinegar, more as needed
- 3scallions, finely chopped
- 1tablespoon chopped celery leaves
- ⅓cup celery stalk, finely diced
- ¾cup parsley leaves.
Nutritional analysis per serving (6 servings)
389 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 13 grams protein; 526 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
Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
- Step 2
Increase oven temperature to 400 degrees. On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, .25 teaspoon salt and pepper. On a separate baking sheet, toss the mushrooms with .25 cup oil, .5 teaspoon salt and pepper. Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root. Transfer to a large bowl.
- Step 3
Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil. Add the barley and simmer until tender, 45 to 50 minutes; drain. Add to the mushrooms and celery root.
- Step 4
In a small bowl, whisk the vinegar, scallions, celery leaves, .25 teaspoon salt and pepper. Whisk in 3 tablespoons oil. Toss the vinaigrette and diced celery stalk into the salad. Coarsely chop .25 cup parsley leaves and add to the salad. Toss in the remaining whole leaves, tearing larger leaves into smaller pieces. Taste and adjust seasonings, if necessary. Serve warm or at room temperature.
Private Notes
Comments
I have made this dish a few times. It is fresh and light - a good change of pace as winter progresses. A few notes: the amount of scallion seems a bit much and can overpower the dish; the cider vinegar gets a bit lost so I prefer using sherry vinegar or white balsamic.
I was planning to sub chives as I usually don't like raw scallions, but my market only had slimy chives and had lovely scallions--and the vinaigrette was delicious! I think pickling the scallions in the vinegar did the trick. Subbed fennel bulb for the celery stalk. Hearty and vegetal, and made a lot (7-8 cups). Did I love it? No. But it's a nice hearty wintry not-at-all-sweet side or vegetarian main.
This was surprisingly delicious, despite lacking some ingredients. I subbed toasted buckwheat groats for the barley to make it GF (gluten free), and I like it even more than I would w/ barley. You can get the toasted kind at eastern European markets. I didn't have celery, and don't miss it. I just had crimini mushrooms and it was fine. I threw in some arugula and it was great, added some feta for fun, but it doesn't need it. Also used less oil on the mushrooms, just enough to coat.
I've made this a couple of times, both times substituting farro for the barley. We really enjoy it.
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