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 combination of flavors and textures. All is dressed 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 warm 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 slightly salted water until the grains are tender while maintaining some consistency
Wash and slice the endive thinly, adding it to the pot 10 minutes before turning off the heat
Adjust the salt, then drain, leaving it slightly brothy
Let it cool, then sprinkle with the grated zest of 1/4 lemon, drizzle with lemon juice and olive oil
Serve at room temperature with the leaves of lemon balm
Salad Bowl
Knife
Cutting Board
Salad Spinner
Can be served warm or cold
Italy
| 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 |
