INGREDIENTS

 2 SERVINGS

• 1 bag (100 g) of pearl barley
• 1/4 head of iceberg lettuce or 1 head of romaine lettuce
• 4 tablespoons of chopped chives
• 5 radishes
• 4 eggs
• a few pieces of dried tomatoes
• sauce: 3 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, salt and pepper
• watercress

PREPARATION

• Boil the groats in a bag, then cool. Combine with chopped lettuce and chopped chives and put in a wide salad bowl.
• Add sliced ​​radishes and hard-boiled eggs and cut into halves.
• Add dried tomatoes cut into strips (dry tomatoes from the bag should be soaked in boiling water for about half an hour).
• Combine all the ingredients for the sauce and pour over the salad. Sprinkle with watercress.