roasted root vegetable + barley salad


With the help of a healthy dose of morning sunlight and a perfect fried egg, this dish certainly looks much grander than when it was created. It started out like this..........

The house was very dark, and very quiet. Both boys were in bed. Television was even more terrible than usual. Lindsay was out with some friends. So, I was all alone with nothing to do. Of course, there was only one logical thing I could do. Go into the kitchen and prepare an entire meal that I had no intentions of eating at that moment; out of random ingredients we had laying around. Cooking a filling winter meal, all alone in the darkness (dramatic effect). Perfectly reasonable.

Despite how it was conceived, this dish is no slouch. It could stand on its own as meal all by itself. As a hearty breakfast, lunch, or dinner. Or I suppose, if you are so inclined, you could use it as a side dish. Whatever you decide, it's good. Really good. So, if you find yourself all alone on a Saturday night with nothing to do, I have got you covered.


roasted root vegetable + barley salad

  • 4 cups fingerling, or other small potato. Cut into 1/2" pieces
  • 2 1/2 cups assorted root vegetables (carrot, parsnip,turnip, beet, etc.) cut into 1/2" pieces
  • 8 oz. crimini mushrooms, halved
  • 4 cloves garlic, whole
  • 3 cups cooked barley (about 1 cup uncooked)
  • 1/4 cup chives, chopped
  • olive oil 
  • salt & pepper  
 Preheat oven to 425. Combine potatoes, vegetables, garlic and mushrooms together in a shallow baking dish. Toss with olive oil and season with salt and pepper. Roast for 45-50 minutes, until vegetable are tender and beginning to brown. Remove garlic, set aside. In a large bowl, combine vegetables, barley, chives. Add dressing 2 Tb. at a time until you reach your preferred taste. Garnish with parsley (and an egg, if you're into it). Serve.

 cider vinegar dressing

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsp. dijon
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • reserved garlic
In a small bowl, smash reserved garlic with tines of a fork until totally smooth. Combine vinegar, salt, sugar, and mustard, mix to combine. Whisk in oil until mixture is totally emulsified.

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