Barley, Cauliflower, And Herbs With Burrata

• 1/2 cup pearl, hulled, or hull-less barley
• Kosher salt
• 1/4 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
• 1/2 cup finely chopped celery hearts, plus 1/4 cup finely chopped leaves
• 1/4 cup finely chopped fresh flat-leaf parsley, plus 1/4 cup finely chopped fresh flat-leaf parsley stems
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon Champagne vinegar or white wine vinegar
• 8 ounces burrata or fresh mozzarella, torn
• 1 tablespoon creme fraiche
• Coarsely ground black pepper

1. Preheat oven to 350u0b0F. Cook barley in a large pot of boiling salted water until tender, 15-20 minutes for pearl, 35-40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.
2. Meanwhile, toss breadcrumbs with 1 tablespoon oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10-12 minutes; let cool.
3. 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.
4. 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.
5. Mix burrata and creme fraiche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.
6. DO AHEAD:

pearl, kosher salt, fresh breadcrumbs, extravirgin olive oil, milk, cauliflower, shallot, celery hearts, parsley, lemon zest, lemon juice, vinegar, fresh mozzarella, crueme fraueeche, ground black pepper

Taken from www.epicurious.com/recipes/food/views/barley-cauliflower-and-herbs-with-burrata-51214480 (may not work)