IN THE ROTATION: Mushroom Barley Salad (Platter)
A salad that's inspired by soup and served on a platter
Today’s recipe (above) is more of an idea than a fully realized recipe, per se, and that’s the point. This is what I make when I don’t have a really solid idea for a “dish.” I just grab one of my big serving platters and assemble a few different components (often incorporating leftovers) so it looks beautiful and appetizing. Somehow having it all on the platter together makes it seem like more of a “thing.”
It’s fun to eat and share — just take what you want from the platter and go back for more if you want. This particular assemblage came about because I had a bunch of gorgeous mushrooms left over from a last-minute shot for my book, but you could use any kind of mushrooms you can get your hands on. I highly recommend maitake, but I know they can be a little hard to find depending on where you live. Oyster mushrooms, which are a little more widely available, would be nice here too. Just go for a little assortment and roast them until they're getting crispy on the edges.
