Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

Pea & Barley Salad, Roasted Shiitake, Radish, and Almonds

If you weren't aware that spring is on its way, this dish is here to serve as a tasty reminder. This barley salad combines the bright green, slighly sweet flavor of English peas, the wild, subtly earthy taste of roasted shiitake mushrooms, and slightly crisp radishes for a refreshing spring dish.

Cook Time: 25 Min Vegetarian

About the Dish

  • Pearl Barley

    Pearl Barley

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Pea Shoots

    Pea Shoots

  • Radish

    Radish

  • Lemon

    Lemon

  • Sliced Almonds

    Sliced Almonds

METHOD

1
Please read entire recipe before beginning. Preheat oven to 400̊ F.
2
In a small-medium saucepot with a lid, over medium heat add barley, 2 ½ cups of water, a pinch of salt and pepper and turn the heat to high. Bring the water to a boil, turn down heat until medium low, cover and cook until tender, about 12-15 minutes. Once the barley has absorbed the liquid, remove from heat and reserve. While the barley cooks proceed to the next step.
3
Remove stems from the shiitakes and discard. Mix the shiitakes, half of the olive oil and a pinch of salt and pepper in a bowl. Lay the shiitakes out on a cookie sheet or baking pan and place in the oven for 12 minutes. While the shiitakes are cooking proceed to the next step.
4
Place 2 cups of water and a pinch of salt in a small saucepot and place on high heat. While you are waiting for the water to boil go ahead and prep the radishes. Cut the stem end off, cut them in half and thinly slice them into “half-moon” shapes. Set the radishes aside and when the water is boiling add the peas. Cook the peas for 2-3 minutes or until tender. Remove the peas from the water and place in a bowl of ice water. Allow them to stay in the ice water for two minutes, drain and set the peas aside.
5
After removing the shiitakes from the oven allow them to cool for a couple of minutes then cut into quarters. Place the shiitakes, barley (should be warm still), English peas, radish, pea shoots, remaining olive oil, lemon juice and a pinch of salt and pepper in a mixing bowl and mix thoroughly to combine.
6
Divide the salad on two plates and top with the almonds. Enjoy!