Roasted Mushroom Caesar Salad
A delicious update to your favourite caesar salad
Ingredients
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
Instructions
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!