Barley and Corn Salad with Basil Chive Dressing
From the kitchen of CarlyTender barley and sweet corn come together in this light, herbaceous salad. The basil-chive dressing is bright and grassy, coating each grain with fresh flavor. Perfect as a side dish or light lunch that tastes even better the next day.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 cups plus 1 tablespoon water
- 13/4 teaspoon salt
- 11 cup quick-cooking barley
- 12 cups corn (from about 4 ears)
- 11/3 cup olive oil
- 11/3 cup chopped fresh basil
- 13 tablespoons chopped fresh chives
- 11 1/2 tablespoons red-wine vinegar
- 11/4 teaspoon sugar
- 11/4 teaspoon black pepper
- 13 Belgian endives (about 1 lb total)
- 1trimmed and sliced crosswise 1/2 inch thick
Instructions
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, then add endives and dressing, tossing to combine.