Mushroom & Avocado Caesar Salad

April 18, 2016

Mushroom & Avocado Caesar Salad 0 5 0

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  • Cook 20 mins

  • 20 mins

    20 mins

  • Serve 4 Servings

Ingredients

3 tbsp olive oil

8 medium Portabella or 4 large flat mushrooms

1 small baguette, very thinly sliced

8 slices spicy pancetta

2 baby cos lettuce, halved lengthways

1 avocado, peeled & sliced

4 soft boiled eggs, peeled & halved

2/3 cup Caesar salad dressing (see recipe below)

1/2 cup finely grated parmesan

Caesar salad dressing

2 anchovy fillets, finely chopped

1 garlic clove, crushed

2 tsp Dijon mustard

2 tbsp lemon juice

1 egg yolk

2/3 cup (160ml) light olive oil

Directions

1To make the dressing, place anchovy, garlic, mustard, lemon juice and egg yolk in a small food processor, process until well combined. With motor running, add the oil in a thin, steady stream until the dressing is thick and pale. Taste and season with pepper.

2Preheat oven to 180°C fan forced. Using half the oil, brush both sides of the mushrooms and season well with salt and freshly ground black pepper, place on a baking tray. Use the remaining oil to brush both sides of the bread. Place the bread on another baking tray.

3Place the bread on the top shelf and mushrooms under and bake both for 8-10 minutes or until bread is golden and mushrooms tender.

4Cook the pancetta in a non-stick frying pan over medium high heat for 2-3 minutes each side or until golden. Set aside to cool.

5Arrange lettuce, mushrooms, toasted baguette, pancetta, avocado and eggs on serving plates. Spoon over the dressing, sprinkle with parmesan, season with freshly ground pepper and serve.

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