Ingredients

Makes 4 to 6 side-dish servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

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

　　

Step 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.

　　

Step 5

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