Barley salad with endive
Instructions
Place the barley to soak in water for two hours.
Clean, wash and chop the carrot, onion and celery.
Boil in lightly salted water and barley with vegetables, until the grains while retaining a certain consistency, will be quite tender.
Wash and slice the Endive into thin slices, pour into the Pan during cooking 10 minutes before turning off.
Add salt, then drain leaving at slightly.
Let cool, then sprinkle with the zest of 1/4 of grated lemon zest, sprayed with lemon juice and olive oil.
Serve at room temperature with lemon balm leaves.
Ingredients and dosing for 4 persons
- 180 g of integral barley
- 2 heads of belgian salad (endive)
- 1 onion
- 1 carrot
- 1 costa of celery
- 1 lemon
- Some leaves of melissa
- 3 tablespoons of olive oil extra virgin
- Salt