comment from Mrs.P.
The fennel was delicious. I had never had it before because I thought it would taste like licorice ( not my favorite ). It's wonderfully fresh tasting with the orange and the crispy/chewy texture are great with the barley!
1 fennel bulb sliced ( keep a few leaves for topping )
2 oranges cubed (cut off the both ends and pare the skin). Keep their juice ( squeeze the juice of the flesh left with the skin ).
1/2 cup of barley
1/3 cup of minced parsley
extra virgin olive oil, balsamic vinegar, sea salt, black pepper
Sprinkle 1/2 teaspoon of salt on the fennel, mix it lightly, and keep it in your fridge for a while.
Boil the barley until soft and drain. Put 1/2 tablespoon of olive oil, a pinch of salt and pepper on the barley and cool it.
Put the diced orange, 1 tablespoon of olive oil, salt and pepper on your bowl and mix.
Squeeze the fennel and put it into the bowl. Add the orange, the barley, the parsley, 2 pinches of salt, 1 tablespoon of olive oil, 1-2 teaspoons of balsamic vinegar, the orange juice, a pinch of pepper and mix well. Dish it up, put the fennel leaves on the top.