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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!
Pictured here with KAMUT® Blend
INGREDIENTS
- 2 lbs. Whole Grain 5 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 Whole Grain 5 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. Whole Grain 5 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: 520 cal., 26 g pro., 73 g carb., 17 g fiber, 15 g fat (4 g sat. fat), 15 mg chol., 660 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!