Caesar Salad with Portobello
Salads • American
Description
Caesar Salad with Portobello
Ingredients
- Anchovy fillet 9 pieces
- Meyer Lemon Juice 3 tablespoons
- Garlic 6 cloves
- Dijon Mustard 1½ tablespoons
- Olive Oil 5 fl oz
- Romaine lettuce 1 head
- Radicchio Salad 1 bunch
- Porcini Mushrooms 3 pieces
- Chopped Sage Leaves ¼ cup
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
In a small bowl, combine the chopped anchovies, lemon juice, Dijon mustard, and 2 minced cloves of garlic. While whisking, gradually add 120 ml of olive oil.
Step 2
In a large bowl, mix the romaine and radicchio leaves.
Step 3
Heat the remaining olive oil in a large skillet over medium heat. Crush the remaining cloves of garlic and add them to the skillet. Sauté until golden brown, about 4 minutes. Remove the garlic and slightly increase the heat. Add the chopped mushrooms and sauté until browned, about 5-6 minutes. Remove from heat, season with salt and pepper, and sprinkle with finely chopped parsley.
Step 4
Add the dressing to the salad and toss to combine. Stir in the cheese, and season with salt and pepper to taste. Divide the salad among plates, top with the mushrooms, and serve immediately.
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