3 bean salad plus wheatberries (mixed beans salad)

This salad came about as I was thinking about what to make for our last Supper Club@Nöbbelövs. It's an initiative by us to have supper/dinner, partake of the Lord's supper and then watch a sermon on DVD which I brought from New Creation Church, where I was based back in Singapore. Sally, a wonderful lady had prepared a wonderful meal for us and I wanted to make a salad that's different from the normal Swedish ensemble of salad greens, peppers and tomatoes. I did a quick Google and found this three bean salad at Simply Recipes. I recently went bean-crazy and bought quite a few cans of beans without really having any idea what I would use them for but it's definitely suitable for this recipe and very simple too.

Ingredients

1 can mixed beans, rinsed and drained
1 can matvete/wheatberry, rinsed and drained
1/2 can corn
2 celery stalks, peeled and sliced finely
1/2 red onion, sliced finely
1 cup fresh, finely chopped flat-leaf parsley
1/3 cup white wine vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

1. In a large salad bowl, mix all the beans, wheatberries, celery, red onions and corn together.
2. In a separate bowl, mix the vinegar, sugar, olive oil, salt and pepper together, making sure the sugar has dissolved before pouring it into the salad mix.
3. Add in the parsley last, mix well and cover and let it cool in the fridge before serving.

Caesar Salad with Roast Chicken

We decided to have 'light' lunches whenever possible, so here's one of my favourite salad. I used to really like the one they serve in Marche, but with the disappearance of the outlets, so did the opportunities for it.

The traditional salad dressing calls for a coddled egg, but I think half boiled eggs should only be taken on its own with a good dark soy sauce, so I opted for hard boiled eggs as toppings instead.

Ingredients for 2
Romaine salad leaves, washed and torn into chunks
1 hardboiled egg
2 slices of bacon, fry till crispy
Roast chicken slices
Rye bread croûton, or just tear up some bread you have, sprinkle with some salt and olive oil and pop it in the pre-heated oven at 180 degrees Celsius for about 10 minutes.

Dressing
3 anchovies fillets
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcester sauce
1 clove garlic, grated finely
fresh ground black pepper
2 tablespoons of grated Parmesan cheese

Steps

1. Prepare the croûtons first, and while that is in the oven, fry up the bacon on a non-stick pan. You don't have to add any oil for that, the bacon can cook in its own fat.
2. Prepare the dressing by first smashing the anchovies fillets till its mushy, add in the rest and mix thoroughly. It should be of a slightly thick consistency.
3. Assemble by tossing the salad leaves in the dressing, top with the croûtons, crumbled bacon and a sprinkle of Parmesan cheese. Add in the roast chicken slices and serve.