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Caesar Salad with Shiitake Mushrooms




Source of Recipe


Source: Quick from Scratch - Vegetable Main Dishes


List of Ingredients




For Croutons:

8 tablespoons olive oil

1/2 pound sourdough baguette, cut into 1-inch cubes (about 1 quart)

3/4 teaspoon salt

3/4 teaspoon fresh-ground black pepper

4 cloves garlic, minced

1 tablespoon cooking oil


For Mushrooms:

3/4 pound shiitake mushrooms, stems removed, caps sliced

1/2 cup chopped fresh parsley


For Dressing:

2 hard-cooked eggs

3 tablespoons wine vinegar

2 1/2 teaspoons anchovy paste


2 small heads romaine lettuce (about 1 pound each), cut crosswise into 1/2-inch strips (about 5 quarts)

1/4 cup grated Parmesan cheese



Recipe



FOR CROUTONS: In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Saute the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.


FOR MUSHROOMS: In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.


FOR DRESSING: Put the eggs, vinegar, anchovy paste, and the remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons olive oil in a blender or food processor and whir until smooth.


TO SERVE: Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.


WINE RECOMMENDATION: Because sparkling wines have surprisingly high acidity, a nonvintage brut Champagne will go well with this salad, matching the vinegar in the dressing and cutting the Parmesan's richness.