Salad: United States – Rocky Mountain United States (Montana) – Montana Elk and Barley Salad

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) elk steak or roast, trimmed (approx. usable weight)  
- 1 cup (200 g) pearl barley  
- 3 cups (720 ml) low-sodium beef, venison, or vegetable stock (or water)  
- 8 oz (225 g) sweet potato, peeled and cut into 1/2-inch (1.25 cm) cubes  
- 8 oz (225 g) carrots, peeled and cut into 1/2-inch (1.25 cm) pieces  
- 1 small red onion, cut into wedges, about 6 oz (170 g)  
- 1 red bell pepper, seeded and sliced, about 6 oz (170 g)  
- 3 tbsp (45 ml) olive oil, divided  
- 1 tbsp (15 ml) neutral oil or clarified butter (for searing elk)  
- 2 tsp (2 g) fresh thyme leaves, divided (or 1 tsp dried thyme)  
- 2 tbsp (30 ml) whole-grain mustard  
- 1 tbsp (15 ml) Dijon mustard  
- 2 tbsp (30 ml) honey or Montana buckwheat honey or pure maple syrup  
- 3 tbsp (45 ml) apple cider vinegar  
- 1/3 cup (80 ml) extra-virgin olive oil  
- 1 tsp (5 g) kosher salt, plus more for seasoning  
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste  
- 4 cups (120 g) mixed baby greens or arugula  
- 1/2 cup (60 g) toasted pepitas (pumpkin seeds)  
- 2 tbsp (8 g) chopped fresh parsley (or additional thyme leaves)  
- Optional: 2 oz (60 g) crumbled goat cheese or feta for garnish

Instructions

Short Description:
A hearty Montana salad of seared elk, tender pearl barley, and oven-roasted root vegetables dressed in a tangy whole-grain mustard vinaigrette. Crunchy pepitas and fresh greens round out this plate that pairs local game with sustaining mountain grains.

Regional Notes:
This Rocky Mountain version highlights locally sourced elk and pearl barley—barley being a warming, farmed grain common to Montana—paired with roasted root vegetables typical of the region's harvests. The dressing uses whole-grain mustard and a touch of honey/maple to echo Western mountain flavor profiles rather than lighter, citrus-forward dressings from other regions.

1. Rinse the pearl barley under cold water. Add barley and stock (or water) to a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook until tender, about 25–30 minutes. Drain any excess liquid, fluff with a fork, and spread on a tray to cool slightly.
2. Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the sweet potato, carrots, red onion, and red pepper with 2 tbsp (30 ml) olive oil, 1 tsp (1 g) thyme leaves, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (1 g) black pepper. Roast until vegetables are browned and tender, 25–30 minutes, turning once. Remove from oven and let cool slightly.
3. While the barley cooks and vegetables roast, season the elk with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1 g) black pepper. Heat a cast-iron skillet or heavy pan over medium-high heat with 1 tbsp (15 ml) neutral oil or clarified butter. Sear the elk 2–4 minutes per side for medium-rare (time depends on thickness); avoid overcooking since elk is very lean. Transfer to a cutting board and let rest 5–8 minutes, then slice thinly against the grain.
4. Make the mustard dressing: in a small bowl or jar whisk together whole-grain mustard, Dijon, honey (or maple), apple cider vinegar, remaining 1 tbsp (15 ml) olive oil, 1/2 tsp (2 g) black pepper, and 1/4 tsp (1 g) kosher salt. Slowly whisk in the remaining 1/3 cup (80 ml) extra-virgin olive oil until emulsified. Taste and adjust sweetness, acidity, or salt.
5. In a large mixing bowl combine warm barley, roasted vegetables, and chopped parsley. Add 2 tbsp (30 ml) of the dressing and toss to coat; this helps the barley absorb flavor. Add the mixed greens and gently toss again—add a little more dressing if needed, but keep some to dress the elk slices.
6. Transfer the salad to a serving platter or divide among plates. Arrange sliced elk over the top, sprinkle with toasted pepitas and optional crumbled goat cheese, and finish with a drizzle of the remaining dressing. Serve warm or at room temperature.