Black Barley, Fennel, and Radish Salad

Ingredients

• 6 servings pepper black freshly ground
• 2 tablespoons optional: dill fresh divided chopped
• 10 ounces fennel bulb cut lengthwise into 1/4" slices
• 6 servings kosher salt 
• 0.3 cup juice of lime fresh
• 0.3 cup oil-cured olives pitted halved lengthwise
• 2 tablespoons olive oil 
• 0.3 cup orange juice fresh
• 1 teaspoon orange zest finely grated
• 2 cups quick-cooking barley black rinsed
• 4 large radishes divided thinly sliced
• 1 small shallots minced

Equipment

• bowl
• baking sheet
• oven
• whisk
• pot

Directions

1. Preheat oven to 425°F.
2. Place barley in amedium pot and add water to cover by 1 1/2".Season with salt. Bring to a boil; reduce heatand simmer uncovered until barley is tenderand water is absorbed, 40-45 minutes.
3. Spread out barley on a large rimmed bakingsheet; let cool.
4. While barley is cooking, toss fennelslices and 2 tablespoons oil in a medium bowl tocoat. Season with salt and pepper.
5. Spreadfennel slices out in a single layer on anotherrimmed baking sheet. Roast until fennelis crisp-tender and beginning to brown inspots, about 18 minutes.
6. Let fennel coolon baking sheet. DO AHEAD: Barley andfennel can be prepared 1 day ahead. Coverseparately and refrigerate.
7. Whisk orange juice, lime juice, shallot,2 tablespoons dill, and zest in a medium bowl.Gradually whisk in remaining 1/2 cup oil; seasonorange vinaigrette with salt and pepper.
8. Transfer barley to a large bowl; addroasted fennel, along with any accumulatedjuices on baking sheet.
9. Add half of radishes,olives, and 1/4 cup dill sprigs.
10. Drizzle 1/2 cuporange vinaigrette over and toss to coat;season with salt and pepper. Arrange saladon a large platter.
11. Scatter remaining radishes, reservedfennel fronds, and remaining 1/4 cup dillsprigs over salad. Pass remaining orangevinaigrette alongside for drizzling over.