Grilled Romaine Salad with KAMUT® Blend

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  • Grilled romaine salad with kamut blend ingredients

    These bold, beautiful, heirloom grains elevate this classic Caesar salad recipe.

  • Grilled romaine salad with kamut blend assembly

    Roasting and grilling are great ways to add depth of flavor. The roasted garlic in the bean puree and the light grilling of the romaine are common chef tricks!

  • Grilled romaine salad with kamut blend

    Roasting and grilling are great ways to add depth of flavor. The roasted garlic in the bean puree and the light grilling of the romaine are common chef tricks!


INGREDIENTS

  • 8 c. chicken stock, low sodium
  • 2 c. bell pepper, chopped
  • 2 c. onion, chopped
  • 16 c. white beans, canned, drained
  • 4 T. garlic, roasted
  • 32 anchovies
  • 1 1/4 c. lemon juice ( 1/4 c. reserved for beans)
  • 1 c. olive oil
  • 2 t. kosher salt
  • 2 t. black pepper
  • 12 romaine lettuce heads, cut in half lengthwise
  • 12 oz. Parmesan cheese, shaved

Directions

  1. Bring stock to a boil.
  2. Place bell peppers, onions, InHarvest KAMUT® Blend and hot stock in a hotel pan. Cover and cook in a 350°F oven for 50 minutes or until liquid is absorbed and grains are tender.
  3. Puree the beans, garlic, anchovies and ¼ c. of the lemon juice in a food processor until smooth.
  4. Whisk together the remaining lemon juice, olive oil, salt and pepper.
  5. Grill the romaine, cut side down on a lightly oiled hot grill until grill marks appear.
  6. To plate:
    – 2/3 c. KAMUT® Blend
    – ½ c. white bean puree
    – 1 grilled romaine half
    – 1 1/3 T. vinaigrette
    – ½ oz. shaved Parmesan

Recipe Yield: 24 servings

Nutrition Facts

Per serving: 542 cal., 29 g pro., 74 g carb., 20 g fiber, 16 g fat (4 g sat. fat), 17 mg chol., 627 mg sod., 6 g sugar

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Chef Tip

The roasted garlic in the bean puree and the light grilling of the romaine are common chef tricks!