Black Barley Fennel and Radish Salad

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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