Radicchio Salad with Crunchy Shiitake and Barley

Radicchio salad, as bitter as it is, has a place on our palates. Combined with all the other textures and flavor profiles (umami, sweet, grassy, crunchy, chewy, crisp), this particular dish will be a hit at your next meal (and large group gathering, hallelujah!).

Radicchio Salad with Crunchy Shiitake Mushrooms and Barley

by Sue Li

Ingredients:
¾ cup pearled barley, rinsed
1 medium yellow onion, halved
4 garlic cloves, lightly crushed
Kosher salt and black pepper
¼ cup vegetable oil
¼ pound fresh shiitake mushrooms, stems removed and caps thinly sliced
1 shallot, thinly sliced
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 large (12-ounce) head radicchio, core discarded and leaves torn into bite-size pieces
¼ cup roughly chopped fresh parsley leaves
¼ cup roughly chopped small fresh dill sprigs