MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
- Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
- Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
- Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
- Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
- Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
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Ridoy Ali
[email protected]I'm not a fan of barley, but I loved this salad. The barley was cooked perfectly and had a nutty flavor that complemented the other ingredients well.
Alexia Kellett
[email protected]This salad is a great way to use up leftover roasted asparagus.
Iqra Anees Mithi
[email protected]I love the way the lemon dressing brightens up this salad.
R3 Mobile
[email protected]This salad is a great make-ahead meal. I made it the night before and it was just as good the next day.
Engola Emmanuel
[email protected]I'm allergic to mushrooms, so I substituted them with roasted zucchini. It was still delicious!
RaMisha RehMani
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the roasted asparagus.
Christy Vergara
[email protected]I made this salad for a picnic and it was a hit! Everyone loved the unique flavor combination.
Ibrahim Aliu
[email protected]This salad is a great way to use up leftover barley. I also added some chopped walnuts for extra crunch.
Sudab sarker Sudab sarker
[email protected]I'm not a big fan of mushrooms, but I loved this salad. The mushrooms were roasted to perfection and had a great flavor.
Akinwumi Esther
[email protected]This salad is a keeper! I'll definitely be making it again.
ike mukoya
[email protected]Yum!
Shees King
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Eddie Watts
[email protected]I love the simplicity of this salad. It's easy to make and can be tailored to your own taste. I added some crumbled feta cheese and a balsamic vinaigrette.
kurulus osman
[email protected]This salad is a great way to use up leftover roasted asparagus. I also added some grilled chicken to make it a more complete meal.
Valentina Appiah
[email protected]I'm not usually a fan of barley, but this salad changed my mind. The barley was cooked perfectly and had a nutty flavor that complemented the other ingredients well.
Tyn Salisbury
[email protected]This salad was a hit at my dinner party! The combination of mushrooms, barley, and roasted asparagus was unique and flavorful. I especially loved the crispy shallots on top.