A Somewhat Arabian Salad with Barley and Marinated Mushrooms

Name: A Somewhat Arabian Salad with Barley and Marinated Mushrooms
Yield: Serves 4
Ingredients: 1½ tsp prepared hot mustard; 2 cloves garlic, minced; juice of 1 lemon; ¼ cup (50 g) barley salt; ½ cup (125 ml) light vegetable oil; freshly ground black pepper; 9 oz (250 g) haricots verts, cut in half; 9 oz (250 g) mushrooms, cut into halves or quarters; ⅔ cup (150 g) cooked chickpeas, from a can if necessary, rinsed; 1 large carrot, sliced; ½ cup (60 g) pecan halves, briefly toasted in a dry skillet; ¼ cup (20 g) chopped fresh parsley; 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others); 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others); 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others); 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others); 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others); 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others); 1 tsp salt; 1 tbsp ras al hanout (a strongly flavored mix of spices, including cinnamon, nutmeg, cardamom, coriander, cumin, fennel seeds, and others)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

A coarse-grained, wintry tabbouleh—and the dressing is really nice too. You could replace the barley with farro or spelt, some coarse bulgur, or wild rice.

Ingredients

¼ cup (50 g) barley salt

Winter
Vegan

Method

Make the barley and dressing: Rinse the barley thoroughly in a sieve. Place it in a saucepan in 3 inches (8 cm) of salted water, with the lid askew, and simmer about 40 minutes, until tender. Make sure it doesn’t simmer dry.

While you cook the barley, whisk all the dressing ingredients except the oil in a large bowl. Then slowly trickle in the oil, whisking the dressing to blend it nice