Cauliflower and Barley Salad with Mozzarella


Meatless Monday: this week an amazing warm salad with creamy fresh mozzarella cheese inspired by Bon Appetite. Yum!! Can’t wait to have the leftovers for lunch.

1 c pearl barley
¼ c fine fresh breadcrumbs
2 c whole milk
1 c finely chopped cauliflower
1 shallot, finely chopped
1/2 c finely chopped celery hearts, plus
1/4 c chopped celery leaves
1/2 c finely chopped fresh flat-leaf parsley and parsley stems
1/2 c grated lemon zest
2 tablespoons fresh lemon juice
1 TBSP Champagne vinegar
8 oz. burrata or fresh mozzarella, torn
1 TBSP creme fraiche or half and half
Olive oil
Aleppo pepper

Cook barley in a large pot of boiling salted water until tender, 15–20 minutes. Drain and set aside.

Meanwhile, toast breadcrumbs in a nonstick skillet.

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.

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.

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.


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