Mushroom salad
Description
Perfect for everyday dining. This wonderful salad can be made not only with fried mushrooms—try preparing a "Caesar" with thinly sliced fresh mushrooms or porcini, and you'll see exactly what I mean! The dish will turn out amazing, fresh and light, yet satisfying. Plus, it can be prepared much faster. Still, most of us are used to eating mushrooms cooked. Well, that works perfectly fine for a "Caesar" too. Just make sure not to place hot mushrooms directly onto salad leaves, or they'll wilt! Wait until the mushrooms and croutons are slightly warm—this is the ideal temperature. For this Caesar salad recipe with mushrooms, you can use not only button mushrooms but also chanterelles, pine mushrooms, oyster mushrooms, or other types of "forest meat." However, button mushrooms are the most accessible, so that's what I used. What about you? Garnish as desired and serve.
Instructions
- 1
Step 1
Wash the mushrooms, dry them, and slice.
- 2
Step 2
Sear on a well-heated skillet with a couple of tablespoons of oil or on a grill until golden brown.
- 3
Step 3
Cut the crust off the loaf and tear the crumb into pieces by hand (you can also cut it with a knife if the loaf is stale). Place on a baking sheet, spray with oil, and bake in the oven.
- 4
Step 4
Grate the Parmesan cheese on a grater.
- 5
Step 5
Squeeze the juice from the lemon.
- 6
Step 6
Separate the yolks from the whites if you're making the sauce with raw yolks. Otherwise, boil the eggs. I usually boil them only partially, soft-boiled, and use warmed yolks.
- 7
Step 7
Rub a garlic clove with salt and pepper. Add lemon juice, mustard, Worcestershire sauce, and egg yolks, then whisk. Gradually, first drop by drop and then in a thin stream, add olive oil, continuing to whisk vigorously with a whisk or mixer at low speed.
- 8
Step 8
Wash and dry the lettuce leaves. Tear them by hand. Pour over the sauce and gently mix. Place mushrooms and croutons on top, drizzle with sauce. Sprinkle with grated Parmesan and serve.