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Ingredients

Wild Mushroom Confit:

• 1 1/2 pounds assorted wild mushrooms, such as shiitake, portobello, oyster, or cremini
• Kosher salt
• Freshly ground black pepper
• 3 cups light, neutral flavored oil, such as safflower
• 3 cloves garlic
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary

Salad:

• 1 garlic clove, minced
• 3 tablespoons Champagne vinegar
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 cup cooked barley
• 2 tablespoons finely diced red radish
• 2 tablespoons finely diced carrot
• 2 green onions (white and green) thinly sliced
• 2 tablespoons minced flat-leaf parsley
• 2 cups mesclun salad mixture
• Truffle oil, for drizzling
• Carrot chip curls, recipe follows

Description

Food Network Invites You To Try This Wild Mushroom Confit And Barley Salad Recipe From Emeril Lagasse.

Food Network