Barley, Cauliflower, And Herbs With Burrata Recipe

Name: Barley, Cauliflower, And Herbs With Burrata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche; Coarsely ground black pepper

Servings: persons

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 creme fraiche
Coarsely ground black pepper

1
Preheat oven to 350u00b0F. 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 creme fraiche 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:

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Barley, Cauliflower, And Herbs With Burrata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley, Cauliflower, And Herbs With Burrata

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