Barley Salad with Winter Vegetables

Recipe courtesy of Chef Melanie Harriman, Bear Tooth Grill

Yields 4

Herb and Garlic Dressing

1/2 cup cider vinegar

1/4 cup Dijon mustard

4 tsp minced garlic

1 cup olive oil

6 Tbs fresh parsley

6 Tbs fresh marjoram

3 tsp salt and pepper

Mushroom Duxelle

1/2 lb crimini or button mushrooms, thinly sliced

1 Tbs 75/25 oil (75% canola and 25% olive oil)

Dressed Kale

About 3 bunches of kale

1/2 cup herb and garlic dressing

Barley Blend

1 Tbs 75/25 oil (75% canola/25% olive oil)

3/4 cups yellow onion, well softened

3/4 cups mushroom duxelle

4 cups cooked barley

½ cup herb and garlic dressing

4 cups warmed barley blend

About 3 bunches of dressed kale

20 oz blanched cauliflower

20 oz roasted and peeled beets

½ cup mixed sour cream (about 1/2 cup sour cream blended with 1/2 oz buttermilk)

2 tsp finely chopped chives

½ cup herb and garlic dressing

Barley Salad

To make the herb and garlic dressing: Mix the vinegar, Dijon mustard and minced garlic together. Drizzle in the oil to form an emulsion. Add in the herbs and season with salt and pepper.

To dress the kale: Clean, remove stems and tear the leaves into bite-sized pieces. Massage with dressing. If the kale is prepared the day before it relaxes and softens up to a nice texture without being cooked. You can dress the kale the same day, just try to do it as early as possible before serving the salad - at least 1-2 hours.

To make the mushroom duxelle: Sauté the mushrooms in oil on medium-high heat. Season with salt and pepper. Once they begin to weep and release their juices, stir, and let them cook until all of the liquid has evaporated. Continue to cook a bit longer to allow them to caramelize. Season with salt and pepper again, if needed.

To make the barley blend: Soften the onions in the oil until they are well softened and cool. Boil the barley in a pot of water like pasta, until toothsome. (Chewy, but not too chewy. Probably less than an hour.) Continually check the barley, and pull it when it's at desired texture. Drain. Mix the cooked barley with the mushrooms duxelle, cooked onions and dressing. Adjust with salt and pepper, if needed. Serve the barley blend warm.

To plate: Place a bed of dressed kale into a large salad bowl. In the center of the bowl place one cup of warm barley blend. Place five cauliflower florets and five roasted beet wedges around the barley. Drizzle dressing onto the cauliflower and beets. Top the barley with a dollop of mixed sour cream and fresh chopped chives.