Barley and Corn Salad with Basil Chive Dressing

Ingredients for Barley and Corn Salad with Basil Chive Dressing

• 475ml plus 1 tablespoon water

• 3/4 teaspoons salt

• 240ml quick-cooking barley

• 475ml corn (from about 4 ears)

• 1/3 cup olive oil

• 1/3 cup chopped fresh basil

• 45ml chopped fresh chives

• 1 1/2 tablespoons red-wine vinegar

• 1/4 teaspoons sugar

• 1/4 teaspoons black pepper

• 3 Belgian endives (about 450g total), trimmed and sliced crosswise 1/2 inch thick

How to make Barley and Corn Salad with Basil Chive Dressing

Bring 475ml water with 1/4 teaspoons 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.