BLACK BARLEY, FENNEL, AND RADISH SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Side Vegetarian High Fiber Lunch Barley Fennel Radish Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 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.
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Soso Dandah
[email protected]This salad was delicious! I loved the combination of flavors and textures. The black barley was cooked perfectly, and the fennel and radish added a nice crunch. The dressing was also very flavorful.
Taimoor Oppal
[email protected]This salad was a bit too spicy for my taste. I think it would have been better if I had used less pepper.
Kanda
[email protected]This salad is a great way to use up leftover black barley. I also added some chopped walnuts for extra crunch and protein.
Purple Butterflies
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill! The black barley, fennel, and radish are all very nutritious, and the dressing is made with olive oil, which is a healthy fat.
Juan-Jaques
[email protected]This salad is very easy to make and it's a great way to get your daily dose of fruits and vegetables.
Md Mintu Ali
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The fennel was very mild and the other ingredients really complemented it.
abrar jahintasin777
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique flavor combination.
Bikesh S
[email protected]This salad is a great way to use up leftover black barley. I also added some chopped walnuts for extra crunch.
Linda Casselbury
[email protected]I was really looking forward to this salad, but I was disappointed. The black barley was undercooked and the dressing was too bland.
Taeu Kim
[email protected]This salad was absolutely delicious! I loved the combination of flavors and textures. The black barley was cooked perfectly, and the fennel and radish added a nice crunch. The dressing was also very flavorful.
XrrJoe_123 the best
[email protected]This salad was just okay. I found the black barley to be a bit too chewy and the dressing to be a bit too tangy.
Faisal Kayani
[email protected]I was a bit skeptical about this salad at first, but I'm glad I gave it a try. The flavors were surprisingly well-balanced and the salad was very refreshing. I would definitely recommend it.
Radhika Guragai
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination. I will definitely be making it again.
Gilbert Ortega
[email protected]This salad was a bit too bitter for my taste. I think it would have been better if I had used less fennel and radish.
Nassiwa Jennifer
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill! The black barley gave the salad a nice chewy texture, and the fennel and radish added a refreshing crunch. The dressing was also delicious, with a nice bala
Cobi Fitzgerald
[email protected]This salad was a delightful surprise! The combination of black barley, fennel, and radish was unique and flavorful. I loved the crunch of the fennel and radish, and the black barley added a nutty flavor and chewy texture. The dressing was light and t