Name: Black Barley, Fennel, and Radish Salad
Yield: Makes 6 servings
Ingredients: 2 cups black or pearl barley, rinsed; Kosher salt; 1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4" slices; 2 tablespoons plus 1/2 cup olive oil; Freshly ground black pepper; 1/3 cup fresh orange juice; 1/4 cup fresh lime juice; 1 small shallot, minced; 2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided; 1 teaspoon finely grated orange zest; 4 large radishes, thinly sliced, divided; 1/4 cup oil-cured olives, pitted, halved lengthwise

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Black Barley, Fennel, and Radish SaladJason Lowe

Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.

Recipe notes

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