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