Toasted Barley, Fennel and Grapefruit Roasted Olive Salad
This is a salad that is best suited for wintry days. It’s grounding, nourishing and has the most wonderful texture, courtesy of the barley. The idea for this recipe came about from two things: a whimsical recipe by Heidi Swanson for a cocktail appetizer of olives roasted in grapefruit juice and a glut of olives in my house. Specifically a kind that was ensconced in a gunky oil that put everyone off. I triple washed the olives in hot water (something that I have never done) before roasting them.
The grapefruit juice is such a fun addition. It’s both sweet and bitter, giving lots of nuance to the neutral barley. However, please feel free to switch up the citrus, be it a zesty kick of orange, a vibrant burst of mandarin, or the punchy sweetness of Meyer lemons.
INGREDIENTS
1 c (185g) pitted olives, quartered
⅔ c (160ml) of grapefruit juice, divided
1 c (210g) pearled barley
3 ½ tsp salt
1 large bulb of fennel, cored and thinly sliced
6 Tbsp (90ml) olive oil, divided
DIRECTIONS
Heat the oven to 375°F (190°C).
Add the olives and ⅓ c (80ml) grapefruit juice to a small baking dish. Roast the olives for about 20 minutes until the juice has reduced by at least half. Remove and set aside to cool slightly.
Heat a medium large pot over medium heat. Add barley and toast for about 5 minutes until it becomes fragrant. Add 5-6 cups of water as well as 1 tsp of salt. Cover and bring to a boil. Once boiling, reduce to a simmer and continue to cook for 20-25 minutes until the barley is tender but still a little chewy. Drain and set aside to cool slightly.
In a medium saute pan heat 3 Tbsp (45ml) of olive oil over medium heat. Add the fennel and 1 tsp of salt. Stir and cover. Continue to cook for about 20 minutes until lightly browned and tender. Stir periodically to ensure that the fennel doesn’t stick or burn. Remove from the heat.
In a large bowl add barley, fennel, olives, the remaining ⅓ c (80ml) of grapefruit juice. the remaining 3 Tbsp (45ml) of olive oil and the remaining 1 ½ tsp of salt. Taste and adjust seasonings. Serve immediately.
Serves 4-8
NOTES
Depending on the size of the olives you may wish to halve them or even leave them whole. Keep in mind that larger pieces may need more time in the oven.
If you are using fresh grapefruit juice, consider garnishing the finished dish with some of the zest.
Olives vary wildly with their salt content. Taste your olives first before seasoning the entire salad