Roasted Mushroom Caesar Salad

A delicious update to your favourite caesar salad
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Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Salad
Cuisine Italian, South African
Servings 4


For the dressing

  • 1 xl egg yolk
  • 1 juice of lemon
  • 4 oil-packed anchovies
  • 2 tsp Worcestershire sauce
  • 1 clove garlic smashed
  • 20 g Parmesan cheese grated
  • 80 ml neutral vegetable oil
  • 60 ml olive oil

For the main

  • 2 slices chunky sourdough bread
  • 8 large portabello mushrooms
  • 2 large heads romaine, crunchita or cos lettuce
  • Grated parmesan, for serving
  • Salt and pepper, to taste
  • Olive oil, for cooking 


For the sourdough

  • Preheat oven to 200˚C.
    Tear sourdough slices into rough bite sized chunks with your fingers.
  • Place in a bowl and drizzle with a good amount of olive oil until well coated.
    Season generously with salt and pepper. Toss.
  • Place bread chunks onto a baking tray and bake until deeply golden brown and crisp, turning half way through. About 10 minutes. Let cool.

For the main

  • Turn up oven to 220˚C with the fan on.
    Place mushrooms on a baking tray.
    Brush with olive oil and season with salt and pepper.
  • Roast for 7-10 minutes, depending on their size, until cooked through but still retain a good bite.
    Rest upside down on a cooling rack so they release their liquid.

For the dressing

  • Place egg yolk, 1 tbsp lemon juice, anchovies, Worcestershire sauce, garlic and parmesan in a small jug that can fit the head of a stick blender.
  • Start the blender and then slowly drizzle the neutral oil into the jug until you have a thick mayonnaise like emulsified sauce.
    Scrape into a medium sized bowl and slowly whisk in the olive oil.
  • Taste to adjust seasoning, adding the rest of the lemon juice, salt and pepper as needed.

For the salad

  • Wash lettuce leaves thoroughly and dry well.
    Place in a large bowl.
  • Add a drizzle of the dressing and gently toss the lettuce with your hands until well coated.
  • Add a sprinkling of grated Parmesan cheese and the croutons and toss again.
    Plate dressed lettuce onto a large serving platter / shallow bowl.
  • Slice the roasted mushrooms into large chunks and dot all over the salad.
    Serve with extra dressing on the side, a good crack of black pepper and enjoy!
Keyword italian, salad