Black barley, fennel, and radish salad

Indulge in a delightful mix of nutty black barley, crunchy fennel, and peppery radish in this refreshing salad bursting with flavor.

Ingredients:

• cups black or pearl barley, rinsed
• Kosher salt
• large fennel bulb (about 280g), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
• tablespoons plus 1/2 cup olive oil
• Freshly ground black pepper
• /3 cup fresh orange juice
• /4 cup fresh lime juice
• small shallot, minced
• tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided
• teaspoon finely grated orange zest
• large radishes, thinly sliced, divided
• /4 cup oil-cured olives, pitted, halved lengthwise

Instructions:

1. Preheat the oven to 425°. Put the barley in a medium pot and cover it with water by 1 1/2 inches. Season with salt. Bring it to a boil; then lower the heat and let it simmer uncovered until the barley is soft and the water is absorbed, for about 40–45 minutes. Spread the barley out on a large rimmed baking sheet and allow it to cool.
2. While the barley is cooking, mix fennel slices and 2 Tbsp. oil in a medium bowl to coat them. Season with salt and pepper. Arrange the fennel slices in a single layer on another rimmed baking sheet. Roast them until the fennel is tender-crisp and starting to brown in some spots, which usually takes about 18 minutes. Let the fennel cool on the baking sheet.
3. Combine orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Slowly whisk in the remaining 1/2 cup oil; adjust the seasoning of orange vinaigrette with salt and pepper.
4. Move the barley to a large bowl; add the roasted fennel, together with any juices collected on the baking sheet. Add half of the radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup of the orange vinaigrette over the mixture and toss it to coat; season with salt and pepper. Arrange the salad on a large platter.
5. Sprinkle the remaining radishes, reserved fennel fronds, and the remaining 1/4 cup dill sprigs over the salad. Serve the remaining orange vinaigrette on the side for drizzling over the salad.
6. PREP AHEAD: You can prepare the barley and fennel 1 day in advance. Cover them separately and store them in the refrigerator.

Summary:

• Calories: 2735 kcal
• Fat: 148 g
• Protein: 53 g
• Carbs: 321 g
• Potassium: 3546 mg
• Magnesium: 599 mg