Caesar Salad With Portobello Mushrooms Recipes

PORTOBELLO MUSHROOM SALAD

Steps:

• Preheat oven to 425°F.
• Slice the portobello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
• Meanwhile, mince the garlic. In a small bowl, whisk together the garlic, Dijon mustard, red wine vinegar, olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)
• To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.

SLICED GRILLED PORTOBELLO MUSHROOM SORTA-CAESAR SALADS

Steps:

• Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve.
• While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.
• Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

MUSHROOM CAESAR SALAD

Steps:

• Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.