Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil
10 cremini or white button mushrooms, stems removed
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm
1 carrot, grated
1 celery stalk, sliced on the bias
1 scallion, thinly sliced
2 tablespoons fresh dill
Preparation
Heat a skillet over high heat. Swirl in 1 tablespoon oil. Cook mushrooms, cap sides down, for 5 minutes. Let cool; slice.
Whisk together remaining 1/4 cup oil, the vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss together mushrooms, barley, carrot, celery, scallion, and dill. Drizzle vinaigrette over top; toss to coat. Refrigerate until ready to serve.
