Herb salad with pearl barley, mushrooms and poached egg
This dish was inspired by Isabel Boerdam’s (De Hippe Vegetariër) student days and is packed with fresh green herbs, mushrooms, a poached egg and Parmesan cheese. What more could you want?
Method for the herb salad:
1. Cook the pearl barley according to the instructions on the package. Drain and leave to drain thoroughly.
2. Heat some oil in the frying pan and fry the mushrooms for 5 minutes until golden brown.
3. Put all the fresh green herbs in a bowl with the pearl barley, drizzle with half of the herb dressing and mix. Leave to marinate while you poach the eggs.
Method for the herb dressing:
1. Put all the ingredients in the food processor and finely grind the herbs. Is the dressing too thick? Add 1–2 tablespoons of olive oil. Taste and season with salt and pepper.
Tip: This salad is also delicious as a starter. In that case, leave out the pearl barley, otherwise it may be a little too heavy.
Title: Vegabijbel
Author: Isabel Boerdam
Price: €31.99
Publisher: Carrera Culinair
Also read:
