- 2 cups water
- 3/4 teaspoon salt
- 1 cup quick-cooking barley
- 2 cups corn
- 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
- 1 tablespoon water
- 3 Belgian endives, trimmed and sliced crosswise 1/2 inch thick
- 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.