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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Paul Cate
[email protected]This salad is a great make-ahead lunch or dinner option. It's also a great way to get your daily dose of vegetables.
Jack Little
[email protected]This salad is a bit too bland for my taste. I think it needs more seasoning.
Dishna Dewdunu
[email protected]I'm not a huge fan of fennel, but I really enjoyed this salad. The fennel flavor is subtle and not overpowering. The salad is also very refreshing and light.
Charlie Lewis
[email protected]This salad is a great way to use up leftover black barley. I also like that it's a healthy and filling meal.
Alan Brand
[email protected]I'm always looking for new and interesting salad recipes, and this one definitely fits the bill. The black barley adds a nice chewy texture and the fennel and radish give it a refreshing crunch.
M Zia
[email protected]This salad is a great way to showcase seasonal vegetables. I especially love it in the spring when radishes are at their best.
Christy Ortiz
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Uncommon David
[email protected]This salad is very easy to make and it's a great way to get your daily dose of vegetables.
Anwar Ansar 0123
[email protected]I'm not a fan of radishes, but I still enjoyed this salad. The radish flavor is not too strong and the salad is very refreshing.
Haroon Azam
[email protected]This salad is a great way to use up leftover barley. I also like that it's a healthy and filling meal.
sumitra lama
[email protected]I followed the recipe exactly and the salad turned out great! The flavors are well-balanced and the salad is very refreshing. I will definitely be making this again.
Sajid Khan Ainak wala
[email protected]This salad is a bit too bland for my taste. I think it needs more seasoning.
Noah Koehn
[email protected]I'm not a huge fan of fennel, but I really enjoyed this salad. The fennel flavor is subtle and not overpowering. The salad is also very refreshing and light.
Cortney Madison
[email protected]This salad is a great make-ahead lunch or dinner option. It's also a great way to get your daily dose of vegetables.
Luis Aviles
[email protected]I love the combination of black barley, fennel, and radish in this salad. It's a great way to use up leftover barley, and the fennel and radish add a nice pop of flavor. The lemon-tahini dressing is also a nice touch.
Adah
[email protected]This salad is a delightful symphony of flavors and textures. The black barley provides a nutty base, while the fennel and radish add a refreshing crunch and a hint of sweetness. The lemon-tahini dressing ties everything together perfectly, creating a