This dish has many components but they all come together to creative a cohesive dish (partly to my surprise!) The various texture and flavor profiles pair together quite well, creating a rich amalgamation of bold tastes. It can be served warm or cold and can be classified as a grain, roasted vegetable or salad- it can really be whatever you want it to. Wheat berry has a nutty bite to it that works nicely with the delicate nature of the roasted vegetables, though it can easily be replaced with farro for this recipe.
Wishing everyone a healthy and delicious 2017 (and heres to many more recipes in the new year)
- 1/2 Radicchio head (shredded lengthwise)
- 4 Fennel heads, cored+ quartered
- 1 Teaspoon white sugar
- 1 Teaspoon smoked paprika
- 1 Teaspoon red wine vinegar
- 1 Lemon (juice + zest)
- 6 Tablespoons olive oil
- 1/2 Cup dried currants
- 1 Cup wheat berries (cooked according to package instruction)
- Salt (preferably Maldon or Kosher)
- 1/4 Cup fresh dill, roughly chopped
1. Preheat oven to 375 F
2. Place currants in a bowl with 1 cup of hot water and red wine vinegar, cover and let rehydrate for about 20 minutes. Drain and set aside.
3. Add fennel to a roasting pan, drizzle with 2 tablespoons of olive oil and season generously. Place in oven and cook until tender, about 35 minutes. Set aside.
4. In a deep sauté pan add 2 tablespoons of olive oil, radicchio, sugar, salt and pepper. Cook on medium-low heat until the radicchio has broken down but is not mushy.
5. Once radicchio is cooked add wheat berries, currants, lemon zest, dill, fennel, and paprika to the pan. Toss on low heat quickly to mix and lightly toast the berries.
6. Transfer salad to a large bowl and drizzle with 2 tablespoons of olive oil and the juice of 1/2 a lemon. Season to taste and garnish with a few sprigs of dill.