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