Barley And Corn Salad With Basil Chive Dressing

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Barley And Corn Salad With Basil Chive Dressing

 

2 cups water

1 tablespoon water

3/4 teaspoon salt

1 cup quick-cooking barley

2 cups corn kernels

1/3 cup olive oil

1/3 cup chopped fresh basil

3 tablespoons chopped fresh chives

1 1/2 tablespoons red wine vinegar

1/4 teaspoon sugar

1/4 teaspoon black pepper

1 pound Belgian endive head

 

Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2 quart

saucepan. Stir in barley, then reduce heat and simmer, covered, until

barley is tender, about 10 minutes.

While barley simmers, blanch corn in a 1 1/2 to 2 1/2 quart saucepan of

boiling water 1 minute, then drain in a large sieve and rinse under cold

running water to stop cooking. Drain again and pat dry, then transfer

to a large bowl.

Remove barley from heat (when tender) and let stand, covered, 5 minutes.

While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper,

remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until

herbs are finely chopped.

Drain barley well in large sieve and add to corn in bowl. Trim endive

and slice crosswise into 1/2 " thick slices. Add endive and dressing to

bowl, tossing to combine. Serves 6.

 

 

 

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