Photo: Anna Pelzer
Black Barley, Fennel, and Radish Salad
12 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
495
Calories
8g
Protein
15g
Fat
88g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes