Caesar Salad with Portobello Mushrooms

The caesar dressing used here is also available as a standalone recipe: Caesar Dressing (Portobello Caesar Salad).

Ingredients

• 9 drained canned anchovy fillets, minced
• 3 tablespoons (45 ml) fresh lemon juice
• 1 1/2 tablespoons (20 ml) Dijon mustard
• 2 garlic cloves, minced
• 1/2 cup (120 ml) plus 3 tablespoons (45 ml) olive oil
• 1 medium head romaine lettuce, cut into bit-size pieces
• 1 large head radicchio, cut into bite-size pieces
• 4 garlic cloves, flattened, peeled
• 3 large portobello mushrooms stems discarded, caps sliced crosswise into 3/8-inch (1 cm)-thick strips
• 1/4 cup (60 ml) chopped fresh parsley
• 1 1/3 cups (320 ml) coarsely grated Asiago or Parmesan cheese (about 4 ounces (115 g))

Method

1. To make the dressing, combine the minced anchovy fillets, fresh lemon juice, Dijon mustard, and minced garlic in a small bowl. Gradually whisk in 1/2 cup (120 ml) olive oil.
2. Combine the romaine lettuce and radicchio in a large bowl.
3. Heat the remaining 3 tablespoons (45 ml) oil in a heavy, large skillet over medium heat. Add the flattened garlic and cook until brown, about 4 minutes, then discard the garlic.
4. Increase the heat to medium-high. Add the mushrooms and sauté until brown, about 4 minutes per side. Remove from the heat, season the mushrooms with salt and pepper, and sprinkle with the parsley.
5. Add the dressing to the salad and toss to coat. Mix in the cheese and season to taste with salt and pepper.
6. Divide the salad among plates. Top with the mushrooms and serve immediately.