Chanterelle, Green Bean, And Freekeh Salad With Huckleberry Vinaigrette
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup 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
  • 1 cup freekeh
  • kosher salt, to taste
  • 1/2 pound small chanterelle mushrooms
  • 2 tablespoon unsalted butter
  • 1/2 cup brandy
  • 1 tablespoon fresh thyme, finely chopped
  • 3/4 pound green beans, trimmed and halved
  • 1 cup lightly packed baby arugula
  • shaved pecorino romano, for garnish
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.