New Scandinavian Cooking > Recipes by chef > Claus Meyer > Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple
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  • Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple
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    By Claus Meyer

    Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple

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    Servings: 6

    PREPARATION:

    • 1

      Rinse the barley and soak it for 12 hours in cold water.

    • 2

      Boil the barley in lightly salted water for 30-35 minutes, until tender. For taste add the rapeweed oil, apple vinegar, salt and pepper while it is still warm.

    • 3

      Pick the rowanberries off the stem and chop them up. Mix with sugar and a little salt and let them soak for 10 minutes until they make a red, course puré.

    • 4

      Peel the Jerusalem artichokes, apples and carrots and dice finely before folding them in with the barley.

    • 5

      Open and check the oysters, chop coursely and add the oysters and their juice to the barley.

    • 6

      Add the whole mussels. Gently stir in chopped chervil and rowanberries in the barley salad and mix well. If you like, season with a little honey and some extra apple vinegar

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  • Servings: 6

    PREPARATION:

    • 1

      Rinse the barley and soak it for 12 hours in cold water.

    • 2

      Boil the barley in lightly salted water for 30-35 minutes, until tender. For taste add the rapeweed oil, apple vinegar, salt and pepper while it is still warm.

    • 3

      Pick the rowanberries off the stem and chop them up. Mix with sugar and a little salt and let them soak for 10 minutes until they make a red, course puré.

    • 4

      Peel the Jerusalem artichokes, apples and carrots and dice finely before folding them in with the barley.

    • 5

      Open and check the oysters, chop coursely and add the oysters and their juice to the barley.

    • 6

      Add the whole mussels. Gently stir in chopped chervil and rowanberries in the barley salad and mix well. If you like, season with a little honey and some extra apple vinegar

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