Healthy Barley & Herb Grain Salad


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 crème fraîche

Coarsely ground black pepper



Preheat oven to 350°F. 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.

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.

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.

DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

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