Black Barley, Fennel, and Radish Salad
A hearty and refreshing salad combining chewy black barley with crisp-tender roasted fennel, fresh radishes, and aromatic herbs, all tied together with a bright citrus vinaigrette. Perfect as a nutritious main dish or elegant side.
Ingredients
- •2 cups black or pearl barley, rinsed
- •1 to taste Kosher salt
- •1 large fennel bulb
- •2 tablespoons olive oil
- •1 to taste black pepper
- •⅓ cup fresh orange juice
- •¼ cup fresh lime juice
- •1 small shallot
- •2 tablespoons fresh dill
- •1 teaspoon orange zest
- •4 large radishes
- •¼ cup oil-cured olives
- •pitted
- •halved lengthwise
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
18 min
- 3.
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.
5 min
- 4.
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.
10 min
- 5.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
5 min
