Preparation
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Wash the barley thoroughly and soak it for about 8 hours in filtered water. Transfer the barley into a heavy-bottomed saucepan , add fresh filtered water or you may even keep the soaking water but make sure you add the right quantity, as indicated in the recipe.
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Add the salt and the kombu, cover and bring to a boil.
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Reduce the heat and cook with the lid on until most of the water has been absorbed, without stirring as you don’t want to alter the cooking process.
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The barley should get tender in 45-55 minutes (if you are using a pressure cooker, cooking time will be 25-30 minutes). Remove the kombu (you can let it dry and use it a second time).
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Drain if necessary (although there should be no water left in the saucepan), transfer into a large salad bowl, drizzle with half of the olive oil, toss and let cool completely.
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To assemble the salad, add the radicchio, the champignons, the grapes, the raisins and the lemon to the barley.
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Mix well, sprinkle with the remaining oil and the salt, then top with a drizzle of hazelnut oil and the fresh thyme. Serve immediately.
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