Cider Thyme Vinegar
Glenda Brown
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Heartland Barley Salad

"To make a good salad is to be a brilliant diplomat - the problem is entirely the
same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Friday, November 10, 2006

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Heartland Barley Salad
Bon Appetit Archives

1 1/2 cups water
1/2 cup pearl barley
1/2 cup cider vinegar
3 tablespoons light brown sugar
3 tablespoons prepared horseradish
3 tablespoons Dijon mustard
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup plus 1 tablespoon vegetable oil
8 ounces mushrooms, quartered
2 large carrots, peeled, chopped
1 cup frozen peas, thawed
1/3 cup chopped red onion
1 celery stick, diced
2 tablespoons minced parsley
2 tablespoons minced chives
4 cups thinly sliced red cabbage

Bring water to boil. Add barley. Reduce heat, cover and simmer until tender, about 30 minutes. Whisk vinegar, sugar, horseradish, mustard, salt and pepper in a small bowl. Gradually whisk in 1/2 cup oil. Set dressing aside.
In remaining oil sauté mushrooms, transfer to bowl. Add barley, carrots, peas, onion, celery, parsley and chives. Toss with half of dressing. Season
to taste with salt and pepper. Place cabbage in a large bowl and toss with remaining dressing. Arrange cabbage around edges of 4 plates. Fill center
with barley salad and serve. Serves 4.
 

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