What I Made: Barley Salad with Fennel and Radish

There is no greater endorsement for this recipe than to say that I liked it so much, I made it for Thanksgiving.  I don’t normally stray too far from the basics, especially for traditional holiday meals, but I cannot get enough of the combination of chewy barley, rich roasted fennel, the sharp bite of radishes and the briny olives all covered in a herbed, tangy citrus vinaigrette. I made this twice, and I am certain I will make it again. YUM

Fennel is thinly sliced, tossed with olive oil, and roasted in the oven.  Barley is cooked, then spread out onto the baking dish with the fennel to absorb all the flavor. Then, the mixture is tossed with sliced radishes, quartered oil-cured olives (you only need a little, so I bought mine from the olive bar at the grocery story!), and chopped dill. The vinaigrette is an easy combination of olive oil, orange juice, lime juice, shallot, and dill. Serve room temperature in a bowl or on a platter, topped with additional radishes, olives, and dill, and served with extra vinaigrette on the side.

BarleySalad

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What I Got: Week 17

Happy Halloween!  The only thing scary about this basket is the amount of lettuce I need to eat! I have been enjoying a daily fall salad of lettuce with chopped apple and goat cheese, sometimes with toasted walnuts for a boost of protein.
Week17

 Red Romaine Lettuce, Baby Red Bok Choy, Young Red Russian Kale

Jonagold Apples, Banana Peppers, Red Beets, Red Radishes, Scarlet Turnips, Mixed Yummy Peppers

Asian Pears, Kiwiberries

The Red Russian Kale looks a lot like arugula or dandelion greens but on closer inspection, feels tougher and more substantial.