Warm Wheat Berry Salad with Fava Beans and Trout Roe

Name: Warm Wheat Berry Salad with Fava Beans and Trout Roe
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; freshly ground black pepper; 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

www.saveur.com

This spring wheat berry salad with fava beans is a satisfying main course.

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Colander
Saucepan
Pot
Stove
Mixing bowl
Ice bath bowl
Plastic wrap
Chef's knife
Cutting board
Fork
Measuring cup
Slotted spoon
Plate

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
freshly ground black pepper
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