Barley Salad with Roasted Mushrooms and Greens

This dish was adapted from Melissa Clark’s A Good Appetite column in the New York Times. Clark is a terrific writer and her recipes are always straightforward and spot-on. The original featured roasted celery root — I’ve substituted sautéed greens instead (or try roasted sunchokes, turnips, parsnips or carrots per Clark’s suggestion). Vary the greens as you wish — add a handful of those zippy mustard leaves included in last week’s delivery along with whatever else is in the fridge like broccoli, spinach or chard — just about any would be nice. I used a mix of chard, dandelion and arugula. The barley is nutty tasting with a pleasant chew — just right for a hearty dinner salad.


  • 1 cup pearl barley
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 pound mushrooms, cut into bite-size slices
  • 1 bunch greens of choice, roughly chopped or broccoli, cut into bite-size pieces
  • 3 cloves garlic, minced
  • 2 celery stalks, finely diced
  • 4 scallions, finely chopped
  • 3/4 cup fresh parsley leaves, chopped
  • 1 tablespoon sherry vinegar
  • Fresh lemon juice


  1. Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast in the oven until golden and fragrant, about 10 minutes. Watch carefully so they don’t burn.
  2. Increase oven temperature to 400 degrees. On another baking sheet toss mushrooms with 3 tablespoons oil and 1/2 teaspoon salt and some freshly ground pepper. Roast until mushrooms have turned dark brown and released their moisture (about 15 to 20 minutes). Turn at least once during cooking. Remove from oven and place into a large bowl to cool.
  3. Cook barley in a large pot filled with 10 cups water and 2 teaspoons salt. Bring to a boil, then low heat and simmer until tender, about 45 minutes. Drain, then add to mushrooms.
  4. In a sauté pan heat one tablespoon olive oil. Add greens and garlic and cook until greens are just tender (timing will depend on the greens chosen). Add to bowl with barley.
  5. Add celery, scallions and parsley to the bowl along with 3 tablespoons olive oil and sherry vinegar. Toss to combine and add more salt or pepper as needed. Finish with a squeeze of lemon juice to taste (up to one half lemon).
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