Barley, Celery Root and Mushroom Salad With Scallio

Name: Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 1 large celery root, peeled and cut into 1/2-inch cubes (about 3 cups); 1/2 cup plus 1 tablespoon extra virgin olive oil; 2 tablespoons plus 1 teaspoon salt, more as needed; Black pepper, to taste; 1 pound mixed mushrooms, like cremini, oyster and hedgehog, cut into bite-size pieces; 1 tablespoon cider vinegar, more as needed; 3 scallions, finely chopped; 1 tablespoon chopped celery leaves; ⅓ cup celery stalk, finely diced; 3/4 cup parsley leaves.

Servings: persons

1 cup pearl barley
1 large celery root, peeled and cut into 1/2-inch cubes (about 3 cups)
1/2 cup plus 1 tablespoon extra virgin olive oil
2 tablespoons plus 1 teaspoon salt, more as needed
Black pepper, to taste
1 pound mixed mushrooms, like cremini, oyster and hedgehog, cut into bite-size pieces
1 tablespoon cider vinegar, more as needed
3 scallions, finely chopped
1 tablespoon chopped celery leaves
⅓ cup celery stalk, finely diced
3/4 cup parsley leaves.

1
Preheat oven to 350 degrees.
2
Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
3
Increase oven temperature to 400 degrees.
4
On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, .25 teaspoon salt and pepper.
5
On a separate baking sheet, toss the mushrooms with .25 cup oil, .5 teaspoon salt and pepper.
6
Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root.
7
Transfer to a large bowl.
8
Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil.
9
Add the barley and simmer until tender, 45 to 50 minutes; drain.
10
Add to the mushrooms and celery root.
11
In a small bowl, whisk the vinegar, scallions, celery leaves, .25 teaspoon salt and pepper.
12
Whisk in 3 tablespoons oil.
13
Toss the vinaigrette and diced celery stalk into the salad.
14
Coarsely chop .25 cup parsley leaves and add to the salad.
15
Toss in the remaining whole leaves, tearing larger leaves into smaller pieces.
16
Taste and adjust seasonings, if necessary.
17
Serve warm or at room temperature.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pearl barley, 1 large celery root, peeled and cut into 1/2-inch cubes (about 3 cups), 1/2 cup plus 1 tablespoon extra virgin olive oil, 2 tablespoons plus 1 teaspoon salt, more as needed, and more.

Yes, Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions