Wednesday, May 16, 2012

Wheatberry Salad with Favas and Roasted Radicchio

This recipe is a Theseus's ship, originating in a recipe from the first mess.  I omitted balsamic reduction (although if I were you, I wouldn't!), used wheat berries (what is farro?) and this method to cook them, used fava rather than white beans, omitted currants and almonds, used mixed greens rather than arugula, and used double radicchio and no belgian endive.  Finally, as I have no grill, I roasted the radicchio in my oven instead.

In conclusion, I wasn't crazy about the extreme bitterness of the roasted radicchio, but the dressing for the grains and beans was phenomenal-- a nice variation on this one.

This post is the first of many in a megabacklog!  Get ready!

Wheatberry Salad with Favas and Roasted Radicchio
(adapted from the first mess)

1 c wheat berries, rinsed
2.5 c water
1 bay leaf
splash tamari
1 c fava or white beans
2 heads radicchio, trimmed of rough outer leaves and cut into quarters
1 TB canola oil
salt and pepper
juice of 1 orange (about 1/2 cup-worth)
splash of apple cider vinegar
1/2 shallot, minced
1 TB maple syrup
squirt of mustard
salt and pepper
1/2 c canola oil

1. Preheat oven to 450*
2. Place wheat berries in a medium saucepan with 2.5 cups of water, a bay leaf, and a splash of tamari, over medium high heat. Bring to a boil and simmer for 12-15 minutes or until slightly tender but still chewy. Drain, rinse with cold water and dump into a large bowl. Set aside.
3. To the cooked grains, add the beans and salt and pepper. Set aside.
4. Make the dressing: whisk together the orange juice, apple cider vinegar, shallots, maple syrup, salt and pepper. Slowly drizzle in the oil while quickly whisking the mixture. Taste for seasoning. Pour over farro and bean mixture and toss to combine.
5. Toss radicchio with oil, salt, and pepper, and roast in oven at 450* until wilted/browned.
6. Place cooked grains and beans on a bed of greens.  Arrange grilled endive pieces on top. Serves 4-6.


janet @ the taste space said...

I am just about to go on vacation so it looks like I will come back to an inbox filled with lots of tasty treats! Bring on the backlog! :)

monster said...

Fresh favas are in season right now. They have a super short season... worth getting your hands on a pile! A little labor intensive in terms of prep, but oh so delicious.

Julia said...

Simchi, yes! I got some fresh favas this week. I made them into a kind of baba ganoush eggplant spread. What do you like to do with them?

monster said...

Yay! I love fresh favas. And did you know that if you grill (or roast) them in their pods, you don't have to do a second shelling? The process of grilling/roasting turns that second/waxy shell thin and edible! Amazing.

Oh and here's a great collection of fava recipes I've been working my way through...