Warm Wheat Berry Salad with Fava Beans and Trout Roe

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

Warm Wheat Berry Salad with Fava Beans and Trout Roe Warm Wheat Berry Salad with Fava Beans and Trout Roe
This spring wheat berry salad with fava beans is a satisfying main course.
Yield: serves 6


  • 4 cups vegetable stock
  • 1 12 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
  • 34 cup olive oil
  • 13 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


  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, 34 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.