This Sauteed Salad is a comforting yet vibrant dish that transforms simple ingredients into a satisfying meal. At its heart is pearl barley, simmered until tender and nutty, providing a hearty base for the rest of the components. Sautéed kale wilts down to a tender consistency, releasing its earthy flavors, while king trumpet mushrooms add a meaty, umami-rich texture. The dish is brightened by a fresh radish and asparagus salad and finished with a creamy, tangy lemon za’atar yogurt sauce. Crispy spiced chickpeas add the perfect crunch. ItâÂÂs ideal for a light dinner or a packed lunch, offering a balance of warm and cool textures with every bite.
Sauteed Salad
Description
This Sauteed Salad is a comforting yet vibrant dish that transforms simple ingredients into a satisfying meal. At its heart is pearl barley, simmered until tender and nutty, providing a hearty base for the rest of the components. Sautéed kale wilts down to a tender consistency, releasing its earthy flavors, while king trumpet mushrooms add a meaty, umami-rich texture. The dish is brightened by a fresh radish and asparagus salad and finished with a creamy, tangy lemon za'atar yogurt sauce. Crispy spiced chickpeas add the perfect crunch. ItâÂÂs ideal for a light dinner or a packed lunch, offering a balance of warm and cool textures with every bite.Ingredients
Directions
-
In a large saucepan over medium-high heat, warm oil and add barley, stirring often until fragrant, about 2 minutes.
-
Add broth and 1/2 teaspoon salt, raise heat to high, and bring to a boil.
-
Reduce heat to low, cover, and simmer until barley is tender yet maintains a bite, about 25 minutes.
-
Drain off any excess liquid, season with salt and pepper, and set aside.
-
In a large sauté pan over medium heat, warm oil and garlic until the garlic begins to brown, about 2 minutes.
-
Add kale, toss to coat, cover, and cook until just tender, about 5 minutes.
-
Uncover and cook until any liquid evaporates, then transfer kale to a plate.
-
Season kale with salt and lemon juice, then remove and discard the garlic clove.
-
In the same pan over medium-high heat, warm oil and add mushrooms.
-
Cook, stirring occasionally, until tender and browned, about 6 minutes, adding garlic during the last 2 minutes.
-
Transfer mushrooms to a plate and season with salt.
-
Divide the warm barley among 4 bowls.
-
Top with chickpeas, kale, mushrooms, radish-asparagus salad, and a generous spoonful of lemon za'atar yogurt.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 7.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.7g3%
- Sugars 0.6g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Mushroom Substitutions: King trumpet mushrooms provide a meaty texture but can be hard to find. You can substitute abalone, oyster, cremini, or matsutake mushrooms.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The barley may absorb more liquid over time; add a splash of water or broth when reheating.
Preparation Tip: Prepare the lemon za'atar yogurt, radish-asparagus salad, and crispy spiced chickpeas ahead of time to streamline assembly.
Serving: Garnish with grated Parmesan cheese and toasted pine nuts if not adhering to a vegan diet.
