Barley and Corn Salad with Basil Chive Dressing
['2 cups plus 1 tablespoon water', '3/4 teaspoon salt', '1 cup quick-cooking barley', '2 cups corn (from about 4 ears)', '1/3 cup olive oil', '1/3 cup chopped fresh basil', '3 tablespoons chopped fresh chives', '1 1/2 tablespoons red-wine vinegar', '1/4 teaspoon sugar', '1/4 teaspoon black pepper', '3 Belgian endives (about 1 lb total)', 'trimmed and sliced crosswise 1/2 inch thick']
Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.
Remove barley from heat (when tender) and let stand, covered, 5 minutes.
While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.
Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.
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