Worth a trip

Barley, Cauliflower, and Herbs with Burrata

Name: Barley, Cauliflower, and Herbs with Burrata
Ingredients: 1/2 cup pearl, hulled, or hull-less barley; Kosher salt; 1/4 cup fine fresh breadcrumbs; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 2 cups whole milk; 1 cup finely chopped cauliflower; 1 small shallot, finely chopped; 1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves; 1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-leaf parsley stems; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon Champagne vinegar or white wine vinegar; 8 ounces burrata or fresh mozzarella, torn; 1 tablespoon crème fraîche; Coarsely ground black pepper

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.
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.
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.
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.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions