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Mushroom, Bacon & Egg Caesar Salad
Serves 4
Ingredients
30ml olive oil
250g Portabellini mushrooms, halved
125g streaky bacon
4 XL eggs
2-3 heads of baby gem or romaine lettuce, separated and rinsed
1 cup store-bought croutons (optional)
DRESSING
¼ cup (60ml) olive oil
4 tsp (20ml) lemon juice or white vinegar
½ garlic clove, finely grated
2 tsp (10ml) Dijon mustard
2 tbsp (30ml) finely grated parmesan cheese, plus more for serving
30ml thick mayonnaise
1-2 anchovy fillets, finely chopped
salt and pepper
Method
1 For the dressing, in a medium mixing bowl, add the ¼ cup olive oil, lemon juice/vinegar and use a fork or hand whisk to mix well. Add the garlic, mustard, parmesan, mayonnaise and anchovy. Season with salt and pepper and mix to a creamy dressing. Set aside.
2 Heat the 30ml olive oil in a large, wide pan and fry the mushrooms until cooked and golden. Season with salt and pepper and set aside.
3 In a large non-stick pan, fry the bacon until crispy, then drain on kitchen paper. Cut into fine strips.
4 Boil the eggs for 7 minutes, then transfer to a bowl of cold water to cool. Peel and slice in half, then set aside.
5 To assemble, toss the lettuce with half the dressing, then arrange the leaves on a platter. Top with the mushrooms, bacon, eggs and croutons, if using. Top with more parmesan cheese and remaining dressing. Serve at once.