Name: Barley, Cauliflower, and Herbs with Burrata
Yield: 4 Servings
Ingredients: ½ cup pearl, hulled, or hull-less barley; Kosher salt; ¼ 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; ½ cup finely chopped celery hearts, plus ¼ finely chopped celery leaves; ¼ cup finely chopped fresh flat-leaf parsley, plus ¼ finely chopped fresh flat-leaf parsley stems; ½ teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon Champagne vinegar or white wine vinegar; 8 oz. burrata or fresh mozzarella, torn; 1 tablespoon crème fraîche; Coarsely ground black pepper

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Christopher Baker

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 notes