Black Barley, Fennel, and Radish Salad

Name: Black Barley, Fennel, and Radish Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps chopped fresh dill plus 1/2 cup dill sprigs, divided; 283 grams large fennel bulb (about , 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4 slices; 6 servings Kosher salt; 59 milliliters fresh lime juice; 59 milliliters oil-cured olives, pitted, halved lengthwise; 2 Tbsps olive oil; 79 milliliters fresh orange juice; 1 teaspoon finely grated orange zest; 473 milliliters black or pearl barley, rinsed; 4 larges radishes, thinly sliced, divided; 1 small shallot, minced

Black Barley, Fennel, and Radish Salad requires roughly 45 minutes from start to finish. This recipe makes 6 servings with 312 calories, 8g of protein, and 6g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a very budget friendly side dish. It is a good option if you're following a vegan diet. If you have lime juice, orange zest, pearl barley, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Place barley in amedium pot and add water to cover by 1 1/2".Season with salt. Bring to a boil; reduce heatand simmer uncovered until barley is tenderand water is absorbed, 40-45 minutes.

Ingredients you will need

Barley

Water

Salt

Equipment you will use

Pot

Spread out barley on a large rimmed bakingsheet; let cool.

Ingredients you will need

Barley

Spread

While barley is cooking, toss fennelslices and 2 tablespoons oil in a medium bowl tocoat. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Barley

Cooking Oil

Equipment you will use

Bowl

Spreadfennel slices out in a single layer on anotherrimmed baking sheet. Roast until fennelis crisp-tender and beginning to brown inspots, about 18 minutes.

Equipment you will use

Baking Sheet

Let fennel coolon baking sheet. DO AHEAD: Barley andfennel can be prepared 1 day ahead. Coverseparately and refrigerate.

Ingredients you will need

Barley

Fennel

Equipment you will use

Baking Sheet

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

Ingredients you will need

Salt And Pepper

Orange Juice

Vinaigrette

Lime Juice

Shallot

Dill

Cooking Oil

Equipment you will use

Whisk

Bowl

Transfer barley to a large bowl; addroasted fennel, along with any accumulatedjuices on baking sheet.

Ingredients you will need

Barley

Fennel

Equipment you will use

Baking Sheet

Bowl

Add half of radishes,olives, and 1/4 cup dill sprigs.

Ingredients you will need

Radish

Olives

Dill

Drizzle 1/2 cuporange vinaigrette over and toss to coat;season with salt and pepper. Arrange saladon a large platter.

Ingredients you will need

Salt And Pepper

Vinaigrette

Scatter remaining radishes, reservedfennel fronds, and remaining 1/4 cup dillsprigs over salad. Pass remaining orangevinaigrette alongside for drizzling over.

Ingredients you will need

Radish