Chanterelle, Green Bean, and Freekeh Salad with Huckleberry Vinaigrette

I discovered freekeh during a time in my cooking career when I was searching for new grains to work with. I love the...
Contributor

John Valls

I discovered freekeh during a time in my cooking career when I was searching for new grains to work with. I love the roasted green wheat’s earthy, smoky flavor and ability to act like farro in a grain salad or like rice in risotto-type dishes. Here, I serve the toothsome grain in a late-summer salad with crisp green beans and chanterelles cooked in brandy and butter. The full-flavored huckleberry vinaigrette ties everything together with a hint of sweetness. (You can substitute blueberries if you can’t find huckleberries.) You will have leftover vinaigrette; use it to punch up everyday green salads or spoon it over grilled chicken or pork. — Adam Sappington

Recipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

4
Servings
518
Calories Per Serving
Deliver Ingredients

Ingredients

For the huckleberry vinaigrette:

  • 2 Cups fresh huckleberries
  • 1/3 Cup balsamic vinegar
  • 1 Tablespoon fresh thyme, finely chopped
  • 2 small shallots, minced
  • 1/2 Cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the chanterelle, green bean, and freekeh salad:

  • 1 Cup freekeh
  • Kosher salt, to taste
  • 1/2 Pound small chanterelle mushrooms
  • 2 Tablespoons unsalted butter
  • 1/2 Cup brandy
  • 1 Tablespoon fresh thyme, finely chopped
  • 3/4 Pounds green beans, trimmed and halved
  • 1 Cup lightly packed baby arugula
  • Shaved pecorino Romano, for garnish

Directions

For the huckleberry vinaigrette:

In a blender or the bowl of a food processor fitted with the steel blade, purée 1/4 cup of the huckleberries. (You should have about 3 tablespoons purée.) In a small bowl or large glass measuring cup, combine the purée with the vinegar, thyme, and shallots. Whisk to combine while slowly pouring in the oil. Season with salt and pepper. Gently stir the remaining 1 3/4 cups huckleberries into the vinaigrette and set aside.

For the chanterelle, green bean, and freekeh salad:

In a medium saucepan, combine the freekeh with 4 cups salted water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the freekeh is tender but still has some bite to it, about 12 minutes. Drain the freekeh, cover to keep warm, and set aside.

Meanwhile, using a pastry brush, gently clean any dirt off the chanterelles. In a large skillet set over medium heat, warm the butter until it melts. Add the chanterelles and a pinch of salt and, once they start sizzling, add the brandy and thyme. Cook, stirring occasionally, until the chanterelles are firm and meaty and all the liquid has evaporated, 10 to 20 minutes. (If you are using early season chanterelles in July, cook them for 20 minutes. If you are using late season chanterelles in the fall, cook them for 10 minutes.) Remove the skillet from the heat, cover to keep warm, and set aside.

While the chanterelles are cooking, fill a large bowl with ice and water, salt the water, and set aside. Bring a medium pot of salted water to a boil. Add the green beans and cook until just tender, about 3 minutes. Transfer the beans to the ice water bath and chill until cold. Drain and set aside.

Divide the chanterelles among four plates and top each serving with about 1/2 cup of the freekeh. In a medium bowl, toss the green beans with some of the vinaigrette. Arrange the green beans in haystack-like piles on top of the freekeh. Drizzle additional vinaigrette around the plate. (Reserve any remaining vinaigrette for another use. Stored in an airtight container in the refrigerator, it will keep for up to 4 days.) Garnish each plate with the arugula and shaved cheese and dig in.

Nutritional Facts

Total Fat
28g
40%
Sugar
15g
17%
Saturated Fat
22g
92%
Carbohydrate, by difference
64g
49%
Protein
9g
20%
Vitamin A, RAE
292µg
42%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
415µg
100%
Calcium, Ca
227mg
23%
Choline, total
21mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
179µg
45%
Iron, Fe
8mg
44%
Magnesium, Mg
132mg
41%
Manganese, Mn
4mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
249mg
36%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
83mg
6%
Vitamin D (D2 + D3)
3µg
20%
Water
239g
9%
Zinc, Zn
3mg
38%

Green Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Green Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.