CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
June 1992 |
1 |
servings |
INGREDIENTS
2 |
c |
Medium barley |
1 |
ts |
Salt |
1/3 |
c |
White-wine vinegar |
1 1/2 |
c |
Packed fresh basil leaves; rinsed and spun dry |
2/3 |
c |
Vegetable oil |
3 |
c |
Cooked fresh corn kernels; (cut from about 6 |
|
|
; ears) |
2 |
pt |
Cherry tomatoes; halved or, if |
|
|
; large, quartered |
INSTRUCTIONS
In a kettle bring 10 cups water to a boil, stir in the barley and the
salt, and simmer the barley, covered, for 40 minutes, or until it is
tender. Drain the barley in a colander, rinse it under cold water,
and drain it well. In a blender blend the vinegar, the basil, the
oil, and salt to taste until the dressing is emulsified. In a very
large bowl toss the barley with the dressing and the corn and stir in
the tomatoes gently. Chill the salad, covered, for 1 hour. The salad
may be made 1 day in advance and kept covered and chilled.
Serves 10 to 12.
Gourmet June 1992
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