Hot Winter Wood Blewit Salad is a modern British recipe for a classic hot salad of pearl barley, roasted wood blewits and Savoy cabbage in a red wine vinegar and olive oil dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Winter Wood Blewit Salad.
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This is intended as a hot salad for winter made with wood blewits. Other blewits could be substituted, as could trumpet chantarelles.
Ingredients:
200g pearl barley
500g wood blewits
2 toasted garlic cloves, mashed
smoked flaked sea salt, to taste
freshly-ground black pepper, to taste
2 tsp cumin seeds, toasted and crushed
4 Savoy cabbage leaves, sliced into thin strips and blanched
4 tbsp toasted sunflower seeds
handful of mixed flat-leaf parsley and thyme, chopped
2 tbsp tamari
For the Dressing:
2 tbsp red wine vinegar
4 tbsp olive oil
sprig of fresh thyme
Method:
Place the pearl barley in a saucepan, cover with water, bring to a boil then drain and rinse. Return to the pan, cover with cold water again them bring to a simmer and cook gently for 45–4, until tender.
In the meantime, pre-heat your oven to 180C. Arrange the mushrooms and half the roasted garlic in a roasting tin. Season with salt and black pepper then drizzle over a tablespoon of olive oil. Set in the centre of your pre-heated oven and roast for 15 minutes. Remove from the oven at this point and set aside.
For the dressing, mi together the red wine vinegar, olive oil, fresh thyme leaves and the remainder of the roasted garlic in a small jug.
In a large bowl combine the cooked pear barley, cumin, cabbage, sunflower seeds, parsley and thyme and the roasted mushrooms. Drizzle over the dressing then gently toss the salad to combine,
Finally sprinkle over the tamari sauce and serve immediately.
