Black Barley, Fennel and Radish Salad

By norsegal8

Ingredients

• 2 cups black or pearl barley, rinsed
• kosher salt
• 1 large fennel bulb (about 10 ounces), 2 tablepsoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
• 2 tablespoons plus 1/2 cup olive oil
• 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 dill sprigs, divided
• 1 teaspoon orange zest
• 4 large radishes, thinly sliced, divided
• 1/4 cup oil-cured olives, pitted and halved lengthwise

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees.

Place the barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce the heat and simmer uncovered until the barley is tender and the liquid is absorbed, 40 to 45 minutes. Spread on a rimmed baking sheet; let cool.

While the barley is cooking, toss the fennel slices and 2 tablspoons of oil in a medium bowl to coat. Season with salt and pepper. Spread the fennel slices out in a single layer on another rimmed baking sheet. Roast until the fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let the fennel cool on the baking sheet.

Whisk the orange juice, lime juice, shallot, 2 tablespoon dill and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season vinaigrette with salt and pepper.

Transfer the barley to a large bowl; add the roasted fennel, along with ant accumulated juives on the baking sheet. Add half the radishes, olives, and 1/4 cup of dill sprigs. Drizzle 1/2 cup of orange vinaigrette over and toss to coat; season with salt and pepper. Arrange the salad on a large platter.

Scatter the remaining radishes, reserved fennel fronds and remaining 1/4 cup dill sprigs over the salad. Pass remaining orange vinaigrette along side.