Barley and Mushroom Salad

  • Yield: 8 servings


1tablespoon white wine vinegar
1teaspoon honey
1teaspoon brown mustard
3tablespoons olive oil
-- Salt and pepper
1/2-- red onion
1teaspoon olive oil
2 2/3cups vegetable broth
2/3cup pearl barley
4ounces raw shiitake mushrooms, sliced
1/2cup chopped fresh parsley
1teaspoon salt



  1. To prepare vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste.
  2. To prepare salad: Preheat oven to 350F. 
  3. Peel onion half and coat with oil. Place on baking sheet and roast until tender, about 30 minutes. Chop coarsely.
  4. In a medium pot, bring broth to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; spread barley on a baking sheet to cool.
  5. In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.
Recipe courtesy of Chef Martin Breslin, Harvard University Dining Services