INGREDIENTS
1/2 cup
Celery hearts
1 cup
Cauliflower
1/4 cup
Flat-leaf parsley, fresh
1/2 tsp
Lemon, zest
1
Shallot, small
2 tbsp
Lemon juice, fresh
1
pearl Or hull-less barley
1
Black pepper, Coarsely ground
1
Kosher salt
1 tbsp
Champagne vinegar or white wine vinegar
1 tbsp
Olive oil, extra-virgin
1/4 cup
Breadcrumbs, fine fresh
8 oz
Burrata or fresh mozzarella
1 tbsp
Creme fraiche
2 cups
Whole milk