Black Barley, Fennel, and Radish Salad
Black Barley, Fennel, and Radish Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.