Black Barley, Fennell & Radish Salad

Black Barley, Fennell & Radish Salad
Black Barley, Fennell & Radish Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c barley (black or pearl) rinsed

  • 1

    lg fennel bulf (10 oz)

  • 2

    tbsp fronds set aside, bulb cut lengthwise into 1/4" slices

  • 2

    tbsp + 1/2 cup olive oil

  • 1/2

    c fresh orange juice

  • 1/4

    c fresh lime juice

  • 1

    small shallot minced

  • 2

    tbsp chopped fresh dill

  • 1/2

    c dill sprigs,

  • 1

    tsp finely grated orange zest

  • 4

    lg radishes, thinly sliced

  • 1/4

    c olives, pitted, halved lenghthwise

Directions

Preheat oven to 425. Place barley in a medium pot and add water to cover by 1 1/2". Season with salt. Bring to a boil, reduce heat, simmer uncovered until barley is tender and water is absorbed 40-45 minutes. Spread 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. Whisk orange juice, lime juice shallot, 2 tbsp oil and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil, season with salt and pepper. Transfer barley to a large bowl, add fennel and any juices from pan. 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 and arrange on a large platter. Scatter remaining radishes, fennel fronds and remaining dill sprigs over salad. Serve with remaining vinaigrette.

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