French Barley Salad

French Barley Salad

Whole grains, fresh vegetables and a deliciously easy vinaigrette.

Course Main Course, Side Dish
Cuisine American, French
Keyword French Barley Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Recipe Idea Shop/Lois Carter Crawford based on Moosewood recipe



  • 1/2 cup pearled barley
  • 2 cups water
  • 1 cup white mushrooms (quartered)
  • 1 cup peeled (diced carrots, cooked crisp)
  • 1 cup cut green beans trimmed, halved and cooked crisp)
  • 1 cup diced red or yellow bell peppers
  • 1/2 cup fresh parsley (chopped)
  • 2 teaspoons walnut oil (or olive oil or canola oil)
  • 2/3 cup chopped walnuts


  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves (minced)
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoons dried dill (or 1 tablespoon chopped fresh dill)
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. In a small heavy sauce pan on low heat, roast the barley until fragrant and beginning to brown.
  2. Add the water, cover, and bring to a boil.
  3. Reduce the heat and cook over low heat until the water is absorbed and the barley is soft, about 40 minutes.
  4. While the barley is cooking, whisk together all of the dressing ingredients and pour 1/2 the dressing over the mushrooms.
  5. Set mushrooms aside and allow to marinate for a few minutes.

  6. Blanch the carrots in boiling water about one minute.
  7. Drain and set aside to cool.
  8. Blanch the green beans in boiling water for about 3 minutes.
  9. Drain and set aside to cool.
  10. Mix the carrots, green beans, diced bell pepper, and parsley.
  11. Add the marinated mushrooms to the carrot mixture and mix.
  12. In a skillet heat the oil and saute the walnuts until they are coated and starting to turn brown. Don't let them burn!
  13. Remove walnuts from heat and let cool.

  14. When the barley is tender, drain it in a colander.
  15. Add the drained barley and the remaining dressing to the bowl of vegetables and mix well.
  16. Allow the salad to sit for at least 30 minutes before serving.
  17. Just before serving, toss the walnuts into the salad and mix.