Black Barley, Fennel, And Radish Salad
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
55
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Black2 tbsp
Olive Oil1 cup
Orange Juice (fresh)1 cup
Lime Juice (fresh)1 small
Shallot (minced)Directions:
1
Preheat oven to 425°F
2
Place barley in a medium pot and add water to cover by 1 1/2"
3
Season with salt
4
Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes
5
Spread out barley on a large rimmed baking sheet; let cool
6
While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat
7
Season with salt and pepper
8
Spread fennel slices out in a single layer on another rimmed baking sheet
9
Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes
10
Let fennel cool on baking sheet
11
DO AHEAD: Barley and fennel can be prepared 1 day ahead
12
Cover separately and refrigerate
13
Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl
14
Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper
15
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet
16
Add half of radishes, olives, and 1/4 cup dill sprigs
17
Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper
18
Arrange salad on a large platter
19
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad
20
Pass remaining orange vinaigrette alongside for drizzling over
21
Preheat oven to 425°F
22
Place barley in a medium pot and add water to cover by 1 1/2"
23
Season with salt
24
Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes
25
Spread out barley on a large rimmed baking sheet; let cool
26
While barley is cooking, toss fennel slices and 2 tablespoons oil in a medium bowl to coat
27
Season with salt and pepper
28
Spread fennel slices out in a single layer on another rimmed baking sheet
29
Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes
30
Let fennel cool on baking sheet
31
DO AHEAD: Barley and fennel can be prepared 1 day ahead
32
Cover separately and refrigerate
33
Whisk orange juice, lime juice, shallot, 2 tablespoons dill, and zest in a medium bowl
34
Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper
35
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet
36
Add half of radishes, olives, and 1/4 cup dill sprigs
37
Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper
38
Arrange salad on a large platter
39
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad
40
Pass remaining orange vinaigrette alongside for drizzling over