Barley And Corn Salad With Basil Chive Dressing

• 2 cups plus 1 tablespoon water
• 3/4 teaspoon salt
• 1 cup quick-cooking barley
• 2 cups corn (from about 4 ears)
• 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
• 3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

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.
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.
3. Remove barley from heat (when tender) and let stand, covered, 5 minutes.
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.
5. Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

water, salt, barley, corn, olive oil, fresh basil, fresh chives, redwine vinegar, sugar, black pepper, endives

Taken from www.epicurious.com/recipes/food/views/barley-and-corn-salad-with-basil-chive-dressing-232317 (may not work)