Barley and Corn Salad with Basil Chive Dressing

Ingredients

• •2 cups water
• •¾ teaspoon salt
• •1 cup quick-cooking barley
• •2 cups corn
• •⅓ cup olive oil
• •⅓ cup fresh basil
• •3 tablespoons fresh chives
• •1½ tablespoons red-wine vinegar
• •¼ teaspoon sugar
• •¼ teaspoon black pepper
• •3 whole Belgian endives
• •trimmed and sliced crosswise

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   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.

   5 min

3. 3.

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

   5 min

4. 4.

   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.

   3 min

5. 5.

   Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

   2 min