Barley Salad With Endive

Preparation:

Preparation: 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, while maintaining a certain consistency, are quite tender. Wash and cut the endive into thin slices, pour it into the cooking pot 10 minutes before turning it off. Season with salt, then drain leaving it slightly soupy. Leave to cool, then sprinkle with the grated rind of 1/4 of the lemon, drizzle with the lemon juice and olive oil. Serve at room temperature with the lemon balm leaves.