Roasted Fennel and Barley Salad
Ingredients
Units
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- 2 Fennel bulbs, largely chopped, stems removed
- 1 cup barley, uncooked (makes 3 to 3 1/2 cups cooked barley)
- 3 cups water or low sodium vegetable stock
- 1/3 cup goat cheese or feta, crumbled
- 1/3 cup chopped walnuts
- Dressing:
- Juice of one medium orange, zest of the orange is optional
- 3 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Prepare the barley by combining the barley and liquid (water or stock) in a 3-qt saucepan and bring to a boil. Reduce the heat to simmer and cook covered for 50-60 minutes or until tender. If you prefer, cook the barley ahead of time to reduce total cooking time for the recipe. Store chilled in a covered container if preparing more than two hours before.
- Once the barley has been cooking for at least 20 minutes, spread the fennel on a baking sheet and toss with a drizzle of olive oil, salt and pepper to taste. Roast for 30 minutes or until desired browning occurs.
- While the fennel is roasting, prepare the dressing by whisking together all of the dressing ingredients in a small bowl. Salt and pepper to taste. Set aside.
- Once the barley and fennel are both done, transfer both items to a large mixing bowl. Add the remaining ingredients and mix until the barley and fennel are thoroughly coated with the dressing.
- Optional: Top with more chives and walnuts.
Find it online: https://onehungrybunny.com/roasted-fennel-barley-salad/
