Black Barley, Fennel, and Radish Salad
By LRay
Black Barley, Fennel, and Radish Salad
Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.
6 servings
Recipe by The Bon Appétit Test Kitchen
Photograph by Jason Lowe
June 2012
- 6
Ingredients
- 2 cups black or pearl barley, rinsed
- Kosher salt
- 1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
- 2 tablespoons plus 1/2 cup olive oil
- Freshly ground black pepper
- 1/3 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 small shallot, minced
- 2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided
- 1 teaspoon finely grated orange zest
- 4 large radishes, thinly sliced, divided
- 1/4 cup oil-cured olives, pitted, halved lengthwise
Preparation
Step 1
Preparation
Preheat oven to 425°. Place barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40–45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 Tbsp. oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet. DO AHEAD Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.
Whisk orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Summer Salads Slideshow.