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These bold, beautiful, heirloom grains elevate this classic Caesar salad recipe.
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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!
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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
- 2 lbs. KAMUT® Blend
- 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
- Bring stock to a boil.
- 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.
- Puree the beans, garlic, anchovies and ¼ c. of the lemon juice in a food processor until smooth.
- Whisk together the remaining lemon juice, olive oil, salt and pepper.
- Grill the romaine, cut side down on a lightly oiled hot grill until grill marks appear.
- 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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The roasted garlic in the bean puree and the light grilling of the romaine are common chef tricks!