Radicchio Salad With Crunchy Shiitake Mushrooms and Barley Recipe (2024)

Delicious salad. I suggest using Bob's Red Mill hull-less barley; it takes a little longer to cook but it has a fuller flavor. I loved this salad although I had to use regular mushrooms instead of shiitake and I feel there was too much radicchio for the mix. The layering was a wonderful idea, the colors were vibrant, the dressing and herbs on top added so much flavor. I served it as a side to roast chicken but this could also be a lunch by itself.

I made this for dinner - it really only served two - and it was fantastic! Farro works well if you don’t have barley. Next time, I’d use olive oil instead of vegetable oil. I realized too late that the cooking oil is also used in the salad dressing and who uses vegetable oil in salad dressing?

I love how the recipe takes care to soften the flavours that otherwise might be to brash if added raw: garlic, onion and shallot. Even heating the vinaigrette for a moment is a lovely touch. I used bulgur - worked nicely. A fried egg would probably be a good addition. Looks beautiful too.

I used bulgur because it’s what I had cooked already. We also had a lot more mushrooms because it was our dinner. We like it very much after adding Meyer lemon juice at the end.

Guests LOVED this however the hour-long prep time was the LOOOOOOONGGGGEST hour ever.

So so good. I used farro cooked in stock & skipped the onion and garlic since it’s discarded. Used escarole instead of radicchio. Added pan seared chicken breast on top for a complete meal. So warm and cozy on a cold night.

Sorry - this one not a winner for us. The taste of the shiitake was lost. Generally just, blah.

Excellent salad! I used the onion(chopped), after cooking, in the barley. It added a nice addition to the sweetness. Used dried dill (didn't have fresh) and cilantro. Next time, more shallot and dressing. A keeper. Easy.

I agree with J&J. This recipe feeds two. After cooking the shiitake, they will be about half their original size. Four oz of cooked shiitake looks like 2 oz and that is difficult to split between four people. Otherwise I love this recipe and appreciate the balance of flavor and texture.

The oil all got soaked up by the mushrooms. I had to use more to make the dressing. Next time I’ll only use 1/2 the oil for the mushrooms and reserve the other half for the dressing. Also agree about the radicchio.... too much But otherwise delicious!

You may want to consider layering the salad on individual plates if people have differing thresholds for radicchio. It tasted fine to me but others felt it was too bitter.

We used farro instead of barley. I also loved the layering of the grain and radicchio. The salad was easy to make and flavors came together spectacularly. This is probably not a whole meal, and would recommended something to accommodate this even if for lunch.

I used a grains blend mix and cooked in half vegetable broth/half water. Even when reducing the salt to 1/2 T it was plenty salty. The onion sort of fell apart so rather than discarding, I just tossed it in with the whole salad. Served warm so the radicchio softened a bit.

I added some endive to the salad to break up the radicchio. Overall, it was very good.

We add a hit of fresh lemon juice at the end and a big bunch of mint to brighten. Fantastic with a seared salmon for something heartier but excellent flavors.

Add toasted walnuts to the top!

Absolutely delicious. We made this with Farro as we could not get barley. During quarantine, we need to adjust! We have made this many times now and have only use farro. We have also used regular mushrooms, baby bella, when we couldn't get sh*take and it is still delicious.

I used buckwheat instead of barley, and added asparagus and walnuts too. I recommend using less salt when boiling the grain, otherwise a very nice dish.