Salad:
To make the confit: Stem and clean the mushrooms, leaving the caps whole, except the portobellos, which can be quartered. In a colander, combine the mushrooms and sprinkle generously with kosher salt and freshly ground black pepper. Set the colander aside in a bowl, for 30 minutes to 1 hour, stirring occasionally, allowing the mushrooms to release as much liquid as possible (do not reserve the liquid). Pat the mushrooms dry with a paper towel.
Preheat oven to 225 degrees F.
In a large baking dish, combine the mushrooms with the oil, garlic, bay leaves, thyme, rosemary, and black pepper. Cover with foil, and bake for 1 1/2 hours, until the mushrooms are very tender. Transfer the mushrooms to a strainer or colander set over a medium bowl to catch the oil. Remove and discard the bay leaves, thyme, and rosemary. Reserve 1/2 cup of the oil, and save the rest of the mushroom oil for other recipes.
To make the salad: In a small bowl, combine the garlic, vinegar, mustard, salt, and season with salt and pepper, to taste. Gradually whisk in the 1/2 cup of reserved mushroom oil to make a creamy dressing.
In a medium bowl combine the mushrooms, barley, radish, carrots, green onions, and parsley; lightly toss with a little of the dressing. Season with salt and pepper, to taste.
In another medium bowl, toss the mesclun with a little of the dressing and season with salt and pepper, to taste. Reserve the remaining dressing for another use.
To serve, divide the greens among 4 plates. Top with the mushroom salad and drizzle with truffle oil. Top with the carrot curls and serve immediately.
Crispy Carrots Curls:
With a Japanese-style rotary cutter cut the carrots into long curls.
Pour the oil into a heavy-bottomed pot to a depth of 2 inches. Heat over medium-high until the oil registers 360 degrees on a deep-fry thermometer.
In a medium bowl, toss the carrots with the instant flour to coat evenly, and shake off the excess. Fry the carrot curls, in batches if needed, until crisp and very lightly browned. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Season with salt, to taste, and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.79 Kcal (522 kJ)
Calories from fat	1.89 Kcal
		% Daily Value*
Total Fat	0.21g	0%
Sodium	97.63mg	4%
Potassium	783.22mg	17%
Total Carbs	24.84g	8%
Sugars	6.35g	25%
Dietary Fiber	5.22g	21%
Protein	6.88g	14%
Vitamin C	16mg	27%
Vitamin A	1.7mg	56%
Iron	42.7mg	237%
Calcium	61.1mg	6%

Amount Per 100 g
Calories	30.67 Kcal (128 kJ)
Calories from fat	0.47 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	23.99mg	4%
Potassium	192.48mg	17%
Total Carbs	6.1g	8%
Sugars	1.56g	25%
Dietary Fiber	1.28g	21%
Protein	1.69g	14%
Vitamin C	3.9mg	27%
Vitamin A	0.4mg	56%
Iron	10.5mg	237%
Calcium	15mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

All American Pot Roast

Boneless chuck roast, Beef broth, Wine vinegar and 10 more..
Caramelized Tomato and Courvoisier Canapes

Flour, Raw sugar, Coarse sea salt or 1/2 tbsp kosher salt and 18 more..
Chicken With 40 Cloves of Garlic

Salt, Ground black pepper and 8 more..
Lamb Rub or Marinade

Garlic clove, crushed, Salt, Fresh ground black pepper and 7 more..
Grilled Flank Steak With Green Onion-Ginger Chimichurri

Green onion, sliced (1 inch slices) and 13 more..
Roast Beef

Canola oil, for frying, Flour, Salt , to taste, Water and 5 more..
Cheese Soup

Chopped carrot, Chopped celery, Flour, Salt and 5 more..
Classic Caesar Salad

Salt, Fresh coarse ground black pepper and 11 more..