Mushroom salad with barley, endive and smoked bacon
12 servings
60 minutes
Mushroom salad with barley, endive, and smoked bacon is an exquisite dish of European cuisine that harmoniously combines textures and aromas. This recipe draws inspiration from traditional village dishes where the combination of barley, mushrooms, and bacon creates a rich flavor. Barley adds a pleasant nutty note to the salad while fresh mushrooms contribute an earthy aroma. Endive, with its slight bitterness, perfectly complements the dish by adding freshness and sophistication. Smoked bacon brings an appetizing crunchiness while red wine vinegar adds a tangy acidity. The finishing touch is aromatic parsley that provides balance and richness to the flavor. This salad is ideal as a warm standalone dish or as a side to meat, creating an atmosphere of coziness and gastronomic pleasure on the table.
1
In a large and deep skillet, melt the butter and add finely chopped shallots and minced garlic. Sauté until translucent.
- Butter: 120 g
- Shallots: 2 pieces
- Garlic: 1 clove
2
Add barley and mix well. Pour in the mushroom broth and add bay leaves. Cook for 20 minutes until the barley is soft and the liquid is fully evaporated. Cool down.
- Barley: 1 glass
- Mushroom broth: 3 glasss
- Bay leaf: 2 pieces
3
Thinly slice the mushrooms and endive and transfer to a bowl.
- Fresh mushrooms: 1 kg
- Endive: 500 g
4
Heat the pan well and fry the finely chopped bacon until crispy. Transfer to a plate.
- Smoked bacon: 500 g
5
Leave half of the fat in the pan, add vinegar. Then add mushrooms and endive. Cook until soft.
- Red wine vinegar: 90 ml
- Fresh mushrooms: 1 kg
- Endive: 500 g
6
Remove from heat and stir in the parsley. Check the salt level and add the barley. Transfer to a large bowl and serve.
- Chopped parsley: 3 tablespoons
- Salt: to taste
- Barley: 1 glass