Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette

• 1 cup pearl barleypearl-barley
• 1 large celery root, peeled and cut into 1/2-inch cubes (about 3 cups)celery
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, dividedoil
• Kosher salt (such as Diamond Crystal)
• Black pepper, to tastepepper
• 1 pound mixed mushrooms, like cremini, oyster and hedgehog, cut into bite-size piecesmixed-mushrooms
• 1 tablespoon cider vinegar, more as neededvinegar
• 3 scallions, finely choppedscallion
• 1 tablespoon chopped celery leavescelery
• 1/3 cup celery stalk, finely dicedcelery
• 3/4 cup parsley leavesparsley

1. 01Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
2. 02Increase oven temperature to 400 degrees. On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, 1/4 teaspoon salt and pepper. On a separate baking sheet, toss the mushrooms with 1/4 cup oil, 1/2 teaspoon salt and pepper. Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root. Transfer to a large bowl.
3. 03Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil. Add the barley and simmer until tender, 45 to 50 minutes; drain. Add to the mushrooms and celery root.
4. 04In a small bowl, whisk the vinegar, scallions, celery leaves, 1/4 teaspoon salt and pepper. Whisk in 3 tablespoons oil. Toss the vinaigrette and diced celery stalk into the salad. Coarsely chop 1/4 cup parsley leaves and add to the salad. Toss in the remaining whole leaves, tearing larger leaves into smaller pieces. Taste and adjust seasonings, if necessary. Serve warm or at room temperature.

Calories

389 kcal

Protein

13 g

Fat

23 g

Saturated fat

3 g

Carbs

35 g

Fiber

7 g

Sugar

2 g

Sodium

526 mg

Cholesterol

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