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

ingredients:

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

directions:

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