Black Barley, Fennel, and Radish Salad

Name: Black Barley, Fennel, and Radish Salad
Yield: 4 servings
Ingredients: 1 2 cups black or pearl barley, rinsed; 1 Kosher salt; 1 1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices; 1 2 tablespoons plus 1/2 cup olive oil; 1 Freshly ground black pepper; 1 1/3 cup fresh orange juice; 1 1/4 cup fresh lime juice; 1 1 small shallot, minced; 1 2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided; 1 1 teaspoon finely grated orange zest; 1 4 large radishes, thinly sliced, divided; 1 1/4 cup oil-cured olives; 1 pitted; 1 halved lengthwise

From the kitchen of Carly

Nutty black barley meets caramelized fennel and bright citrus in a salad that's equally at home as a side or light main. Roasted fennel develops sweet depth while fresh dill and orange zest keep things sharp and clean.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups black or pearl barley, rinsed
1Kosher salt
11 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices
12 tablespoons plus 1/2 cup olive oil
1Freshly ground black pepper
11/3 cup fresh orange juice
11/4 cup fresh lime juice
11 small shallot, minced
12 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided
11 teaspoon finely grated orange zest
14 large radishes, thinly sliced, divided
11/4 cup oil-cured olives
1pitted
1halved lengthwise

Instructions

Preheat oven to 425°F. Place barley in a medium pot and add water to cover by 1 1/2". 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 tablespoons 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 tablespoons 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.