Tuesday, February 4, 2014

Barley, Cauliflower, and Herbs with Burrata

oh boy you guys don't even KNOW!
i'm feeling generous tonight and gifting you healthy, yummy goodness
something sooo good you'd probably pay top dollar at a fancy-shmancy restaurant.
so without further ado, i share with you a recipe that you must try...

barley, cauliflower, and herbs with burrata

1/2 cup pearl barley
1/4 cup fine breadcrumbs 
1 tbsp extra-virgin olive oil, plus more for drizzling
2 cups whole milk
1/2 cup finely chopped celery hearts
1/4 cup finely chopped celery leaves
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh flat-leaf parsley stems
1/2 tsp. finely grated lemon zest
2 tbsp champagne vinegar (or white vinegar)
8 oz burrata, torn
1 tbsp creme friache
coarsely ground black pepper

preheat oven to 350°. cook barley in a large pot of boiling salted water until tender (about 15-20 mins). drain and spread out on a rimmed baking sheet; let cool.

meanwhile, toss breadcrumbs with 1 tbsp olive oil on another rimmed baking sheet; season with salt. bake, tossing once, until golden brown (10-12 mins); let cool. (i used japanese panko breadcrumbs)

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 mins); drain well. discard milk.

toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl (i used orange champagne vinegar from trader joe's -- so good!). season salad with salt.

mix burrata and creme friache in a medium bowl; season with salt. divide burrata mixture among plates, drizzle with olive oil and top with barley salad; season with pepper

I ALWAYS recommend buying as much of your produce from a local farmers market. it tastes better, i swear!.. and you're supporting local famers and businesses :)

*adapted from bon appetit january magazine

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