Tuscan Pearl Barley Salad with Fennel & Orange | Insalata d'Orzo perlato

Rinse the pearl barley thoroughly in a sieve with cold water. Then bring to a boil in three times the amount of lightly salted water and cook over medium heat for about 25–30 minutes until al dente. Drain, rinse with cold water, and let drain.

Meanwhile, toast the pine nuts in a small dry pan over medium heat until golden brown and fragrant. Let cool on a plate.

Wash the fennel, cut in half, remove the core, and thinly slice the bulb into wafer-thin strips using a mandoline or sharp knife. Set the delicate fennel fronds aside for garnish.