The barley salad with endive is a fresh and tasty appetizer, perfect for summer days. Whole barley combines with crunchy endive, sweet onion, crunchy carrot, and fresh celery to create a mix of flavors and textures. It is all seasoned with fresh lemon juice, extra virgin olive oil, and a sprinkle of lemon balm for an extra touch of freshness. This recipe is versatile and can be served either hot or cold, making it ideal for any occasion.
Soak the barley in water for two hours
Clean, wash, and chop the carrot, onion, and celery
Boil the barley with the vegetables in lightly salted water until the grains are tender but still firm
Wash and thinly slice the endive, add it to the pot 10 minutes before turning off the heat
Adjust the salt, then drain, leaving it slightly brothy
Let it cool slightly, then sprinkle with the grated zest of 1/4 of the lemon, drizzle with lemon juice and olive oil
Serve at room temperature with lemon balm leaves
Salad Bowl
Knife
Cutting Board
Salad Spinner
Can be served hot or cold
Italia
| Energy (kcal) | 45.1 |
| Carbohydrates (g) | 4.22 |
| of which Sugars (g) | 1.92 |
| Fat (g) | 2.1 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 1.53 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.02 |
