Wheat Berry Caesar Salad
A few weeks ago, I cooked wheat berries for the first time. Wheat berries are the unprocessed wheat kernel complete with bran, endosperm, and germ. Due to this, they are full of protein and fiber.
Don’t be intimidated by dried beans or grains. Even though many of them require soaking, most of the process can be done unsupervised in the fridge overnight. The actual cooking time does require a little bit more attention, but only in the form of stirring every once in a while and not leaving the house.
Caesar salads used to be one of my favorite things to eat at restaurants when I was younger, but I was pretty picky about them. Most of the Caesar salad dressings you get at cafes and restaurants are very acidic and have little resemblance to a homemade Caesar made with good ingredients.
Unlike a lot of recipes for homemade Caesar dressing, this one is a lot healthier. One of the reasons for this is that it doesn’t include pasteurized raw egg yolks, one of the common ingredients in a good homemade Caesar. However this recipe doesn’t sacrifice good flavor.
Another crucial ingredient for a good Caesar is great quality parmesan cheese, preferably Parmigiano-Reggiano. As the name suggest, this Caesar salad is prepared with mixed greens or romaine lettuce and cooked wheat berries. They add texture and heartiness to this main course salad.
Wheat Berry Caesar Salad
Ingredients
Caesar Dressing:
- 2 oil-packed anchovies
- 1 medium garlic clove
- 1½ tablespoons fresh lemon juice
- ½ tablespoon red wine vinegar
- 1 teaspoon low-sodium Worcestershire sauce
- ½ tablespoon Dijon mustard
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- kosher salt
- freshly cracked black pepper
For the Salad:
- baby mixed greens or romaine lettuce
- ¾ cup cooked wheatberries
- Parmigiano-Reggiano shavings
Instructions
- Mash the anchovies and garlic clove with the side of a knife until a paste forms. Add to a large bowl and whisk in the lemon juice, vinegar, Worcestershire sauce, and Dijon mustard. Slowly pour in the olive oil, whisking continuously until well emulsified. Stir in the grated parmesan and season to taste with salt and lots of freshly cracked black pepper.
- Add the wheat berries and lettuce. Toss to coat. Serve and top with Parmigiano-Reggiano shavings.
6 Comments on “Wheat Berry Caesar Salad”
Yep, couscous is made of semolina so it really is pasta! Definitely gonna have to check that out recipe. Thanks!
Yes..quinoa is probably up there with my absolute favorites. I love it just cooked with chicken broth as a side. I need to try eating it as a cereal or granola–I’ve heard that’s really good.
xo Laura
I’ve been meaning to try Amaranth!! What’s your favorite way to eat it? Hope you can find the booklet.
xo Laura
I’m loving the amaranth I got in the bulk bin @ WF last time I was there…going to have to keep my eyes out for that booklet next stop!
I haven’t tried wheatberries before, but my favorite bulk item is quinoa. It is SO much cheaper than buying those tiny boxes. Bulk bins are the best 🙂
I like it plain with some garlic salt and smart balance…it’s almost like couscous but a little less pasta-ey! I blogged about a celery victor over amaranth that I did for an NFL segment a few weeks ago…I loved it and have been thinking about making it again!!!