Barley, Cauliflower, and Herbs with Burrata
A fresh and elegant salad combining tender barley, lightly cooked cauliflower, and fresh herbs, topped with creamy burrata cheese. This sophisticated dish balances hearty grains with crisp vegetables and rich dairy for a delightful combination of textures and flavors.
Ingredients
- •½ cup pearl, hulled, or hull-less barley
- •1 to taste Kosher salt
- •¼ cup fine fresh breadcrumbs
- •1 tablespoon extra-virgin olive oil
- •2 cups whole milk
- •1 cup finely chopped cauliflower
- •1 small shallot
- •½ cup celery hearts
- •¼ cup fresh flat-leaf parsley
- •½ teaspoon lemon zest
- •2 tablespoons lemon juice
- •1 tablespoon Champagne vinegar
- •8 ounces burrata
- •1 tablespoon crème fraîche
- •1 to taste black pepper
Cooking Instructions
- 1.
Preheat oven to 350°F. Cook barley in a large pot of boiling salted water until tender, 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
40 min
- 2.
Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
12 min
- 3.
Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.
8 min
- 4.
Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.
5 min
- 5.
Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
5 min
- 6.
DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.
