A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.
Recipe information
Yield
4 Servings
Ingredients
½
¼
1
2
1
1
½
¼
½
2
1
8
1
Preparation
Step 1
Preheat oven to 350°. 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.
Step 2
Meanwhile, toss breadcrumbs with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10–12 minutes; let cool.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Per Serving
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Reviews (30)
Back to TopDidn't have celery, still was so good! Also made it with spelt but will definitely try it next time with barley. Very fun to assemble as well.
Anonymous
10/3/2021