Kitchen Swap:Barley and Mushroom Salad with Honey Vinaigrette from Harvard Dining Services' Chef Martin Breslin

If university dining service food conjures up visions of mystery meat, think again! These days, many colleges and universities employ top notch chefs to make culinary cultivation part of students’ educations.

Martin Breslin has served as Director of Culinary Operations and Executive Chef at Harvard University Dining Services since 2002. A native of Dublin, Ireland, in his teens, Martin worked as a cook at the Bayview Hotel in Wexford, Ireland during the summers, where he developed his passion for food. Martin graduated from the Dublin College of Catering and then worked at various restaurants and catering companies throughout the UK, New York, and Boston. A well decorated chef, Martin has won numerous culinary awards including Restaurant Associates’ Chef of the Year in 2001 and two American Culinary Federation gold medals in 2003 and 2004.

Martin’s Barley and Mushroom Salad with Honey Vinaigrette is a healthy, simple and delicious vegetarian dish. At Harvard, approximately 7 percent of students are vegetarian with 1 percent vegan. While small in number, this group is very vocal, and an increasing number of non-vegetarians are opting for meat-free dining options.  “Mushrooms are an important part of giving vegetarians a meaty and satisfying meal and they are a perfect meat replacer. Adding mushrooms makes a meal complete,” says Martin.

Vinaigrette

• 1 1/2     ounces white wine vinegar
• 1              tablespoon honey
• 1              tablespoon brown mustard
• 4 1/2     ounces olive oil
• Salt and pepper

Barley

• 2          quarts water
• 3          ounces vegetable base
• 1          pound pearl barley
• 13         ounces shiitake mushrooms, raw, sliced
• 7 1/2     ounces red onion, roasted, chopped
• 1 1/2     ounces chopped fresh parsley
• 1              tablespoon salt

Directions

For Vinaigrette: Whisk together vinegar, honey and mustard. Slowly add oil while whisking, until emulsified. Add salt and pepper to taste. (Makes about 7 ounces)

In a pot, mix together water with enough vegetable base to make a broth (follow manufacturer’s directions on quantity). Bring to a boil and add barley. Reduce heat and simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid, spread barley on a sheet pan to cool.

Sauté mushrooms in oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt and Vinaigrette. Adjust seasoning as desired.

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