toasted barley salad

The perfect toasted barley salad tossed with mushrooms and crispy kale.
Prep Time
5 mins
Cook Time
30 mins
Ready in
35 mins
Ingredients (Serves 8)
  • 1 bunch curly kale, de-stemmed and torn into large pieces
  • 3/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 1/4 teaspoon fine sea salt
  • 3 cups dried barley
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 2 lb. assorted mushrooms, such as cremini or shiitake, roughly chopped
Directions
  • Preheat oven to 425° F. Place kale on a sheet tray and sprinkle with 1 tablespoon olive oil and 1/4 teaspoon salt. Cook for 10 - 12 minutes, until kale is crispy and dry. Remove from oven and cool completely.
  • Heat 1 tablespoon olive oil in a large pot and toast barley for 2 - 3 minutes until slightly fragrant. Cover barley with water and bring to a simmer. Salt the water generously and cook until al dente, about 20 minutes.
  • While barley is cooking combine shallot, lemon juice and 1/2 teaspoon salt. Whisk in 1/2 cup olive oil and toss with cooked barley, while warm. Add kale.
  • In a large skillet heat 1 tablespoon olive oil. Sear 1/4 of the mushrooms and season with 1/8 teaspoon salt. Repeat three more times, using 1 tablespoon and 1/8 teaspoon of salt with each batch. Add mushrooms to barley and toss to incorporate all ingredients. Serve warm, room temperature or cold.
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