Wheat Berry Salad with Fava Beans and Trout Roe
By blum099
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
Details
Adapted from links.lifestylesandtravel.com
Preparation
Step 1
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.
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, ¾ 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.
You'll also love
- Date & Raisin Bars 4.2/5 (6 Votes)
- Triggerfish Schnitzel With... 3.5/5 (18 Votes)
- Green Beans with Chipotle Butter 3.8/5 (8 Votes)
- Blackened Shrimp Alfredo 4/5 (5 Votes)
- Pancetta Crisps with Goat Cheese... 4.1/5 (7 Votes)
- Cranberry Yogurt Muffins 4/5 (5 Votes)
- Salmon, Kale & Soba Noodles 4/5 (4 Votes)
- Pancetta-wrapped Trout with Honey... 4/5 (1 Votes)
Review this recipe