Warm Wheat Berry Salad with Fava Beans and Trout Roe

Name: Warm Wheat Berry Salad with Fava Beans and Trout Roe
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 cups vegetable stock; 1 1 ⁄ 2 cups white wheat berries; 3 cloves garlic, peeled and smashed; 1 small yellow onion, halved; Kosher salt and freshly ground black pepper, to taste; 4 lb. fresh unshelled fava beans (or 4 cups frozen and defrosted shelled fava beans); 1 cup fresh peas; 1 cup roughly chopped fennel fronds or dill; 3 ⁄ 4 cup olive oil; 1 ⁄ 3 cup champagne vinegar; 3 oil-packed anchovy fillets, drained and mashed into a paste; 1 cup labneh (strained yogurt); 6 oz. trout roe; Maldon flake sea salt, for garnish

Serves
serves 6

ROMULO YANES

This warm salad, from Elise Kornack of the Brooklyn restaurant Take Root, is a satisfying main course thanks to chewy, protein-packed wheat berries.

Ingredients

4 cups vegetable stock
1 ¹⁄₂ cups white wheat berries
3 cloves garlic, peeled and smashed
1 small yellow onion, halved
Kosher salt and freshly ground black pepper, to taste
4 lb. fresh unshelled fava beans (or 4 cups frozen and defrosted shelled fava beans)
1 cup fresh peas
1 cup roughly chopped fennel fronds or dill
³⁄₄ cup olive oil
¹⁄₃ cup champagne vinegar
3 oil-packed anchovy fillets, drained and mashed into a paste
1 cup labneh (strained yogurt)
6 oz. trout roe
Maldon flake sea salt, for garnish

ADVERTISEMENTAD

Instructions

Step 1

Bring stock, wheat berries, garlic, onion, salt, and pepper to a boil in a 4-qt. saucepan. Reduce heat to medium-low; cook until wheat berries are tender, about 1 hour. Discard garlic and onion and strain wheat berries; place in a large bowl, cover with plastic wrap and set aside.

Step 2

Bring a large pot of salted water to a boil. Cook fava beans until tender, 1–2 minutes; drain and transfer fava beans to an ice bath until chilled. Drain and shell fava beans into bowl with wheat berries. Add peas, 3⁄4 cup fennel fronds, the oil, vinegar, anchovy paste, salt, and pepper; using your hands, mix salad until combined. To serve, spread labneh on plates and top with salad; garnish with remaining fennel fronds, the trout roe, sea salt, and pepper.