This rustic, warm roasted mushroom and arugula salad with crispy barley is just what the dwarves ordered when they arrived at Bilbo Baggins’ hobbit hole unexpectedly!
An Unexpected Feast
Bilbo Baggins’ world is turned upside down one ordinary morning when he is visited after breakfast by the wandering wizard Gandalf. Despite having fond childhood memories of the wizard, Bilbo is uncomfortable during the meeting, particularly at the suggestion of an adventure. A hasty invitation to tea, meant to send Gandalf on his way, has the unexpected consequence of sending Bilbo on the first of many life changing adventures.
The following day Gandalf keeps his appointment and brings with him a company of 13 dwarves. As the dwarves descend upon Bag End, one by one, they begin to call out their food orders. From drinks to savouries to sweets, Gandalf, Thorin, and company prove to have voracious and hearty appetites. Luckily for the dwarves, Bilbo’s pantry is well-stocked and their unexpected feast turns out to be quite the lavish and indulgent feast!
Bombur’s Salad
While the dwarves in Peter Jackson’s films are unimpressed to find salad on their dinner plates, the same cannot be said for the dwarves in Tolkien’s novel, The Hobbit. Shortly after arriving in Bag End, Bombur calls out his order for pork pie and salad. And indeed, a serving of fresh greens would make the ideal pairing for a rich and hearty pork pie. As this is a hobbit salad served by Bilbo Baggins, it will come as no surprise that we have included a favourite hobbit ingredient – mushrooms!
Roasting the mushrooms intensifies their flavour as they brown and dehydrate slightly. The earthiness of the mushrooms is balanced by the fresh, peppery arugula while a tangy and piquant vinaigrette made with shallots and sherry wine vinegar adds a burst of freshness. Tender barley grains are fried until browned and crispy to add a crunchy bite to this earthy salad. With hearty grains and roasted mushrooms, this robust salad is sure to satisfy the dwarves’ ample appetite.
“AND PORK-PIE AND SALAD,” SAID BOMBUR
-The Hobbit by JRR Tolkien (Chapter 1: An Unexpected Party)
Ingredients
Mushrooms: I prefer to use cremini or brown mushrooms but you could use either button or a blend of wild mushrooms if you prefer. The roasting time may vary depending the type or size of mushrooms you use.
Wild Mushroom Seasoning Salt: This umami rich seasoning salt is the perfect seasoning for these roasted mushrooms. Our recipe for Wild Mushroom Seasoning Salt is simple to make, but if you don’t have it on hand, I have provided measurements for alternative seasoning in the recipe below.
Arugula: I love the peppery bite of arugula and find that it balances the earthy richness of the roasted mushrooms and crispy barley. However, you could certainly substitute with mixed baby greens or other greens if you prefer.
Barley: I used pearl barley in this recipe. The barley is first cooked then cooled and fried until crunchy. The crispy barley can be made ahead of time if desired.
How to Make Roasted Mushroom Arugula Salad with Crispy Barley
Cook the barley
Measure the barley into a strainer and rinse with cold water. Transfer the rinsed barley to a medium saucepan. Add the water and 1/2 tsp kosher salt. Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and cook at a low simmer for 40 to 45 minutes until the barley is tender. Spread the barley on a parchment-lined baking sheet and allow to cool completely before frying.
Roast the mushrooms
Preheat the oven to 425°F. Wash the mushrooms and cut into quarters or thick slices if they are large. Transfer to a baking sheet and drizzle with olive oil. Season with the Wild Mushroom Seasoning Salt and toss to coat. Roast for 20 to 25 minutes until the mushrooms are tender and golden brown. Let cool for a few minutes until the mushrooms are warm, but not hot, before using in order to prevent the salad from wilting.
Fry the barley
To fry the barley, heat 1 inch of vegetable oil in the bottom of a deep saucepan over medium heat. Line a baking sheet with paper towel and set aside. Drizzle the barley with a little oil, tossing to coat the individual grains so they don’t stick together.
When the oil reaches 325°F it’s ready to fry. You will need a fine mesh skimmer to remove the barley after frying. Carefully add about a third of the barley to the hot oil. Use a large spoon or the skimmer to add the barley to the oil to protect yourself from spatters.
Let the barley fry untouched for about 2 minutes before stirring. The barley will initially begin to stick together in clumps, this is normal. After about 2 minutes, you can begin to stir the barley. As it browns, the barley clumps will begin to break apart. Fry for about 4 to 6 minutes until the barley is a deep brown colour.
Use a mesh skimmer to transfer the barley to the paper towel-lined baking sheet. Spread the barley grains out, breaking up any clumps with your hands. Season with kosher salt and let cool before using.
Make the vinaigrette
In a small bowl, combine the Dijon mustard, sherry wine vinegar, kosher salt, and pepper. Whisk together. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified. Stir in the finely diced shallot.
Serve the Roasted Mushroom Arugula Salad with Crispy Barley
To serve the salad, dress the arugula with some of the vinaigrette, tossing to coat. In a serving bowl, layer the arugula and roasted mushrooms with the crispy barley, tossing together lightly. Drizzle any remaining vinaigrette over the salad and top with a few roasted mushrooms and a sprinkle of the crispy barley. Enjoy!
