Name: Black Barley, Fennel, and Radish Salad
Yield: 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-inch 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 dills prigs, 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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