13 October 2007

Caesar Salad with Herbed Portobello Mushrooms and the Royal Foodie Joust...Let the Games Begin!!!!!!!

Caesar Salad with Herbed Portobello Mushrooms

The talented and creative Jenn over at Leftover Queen is the host for the Royal Foodie Joust each month. Her kitchen is always filled with wonderful Mediterranean aromas and satisfying and comforting dishes. Last month the challenge was won by the kind and creative Brittany at The Pie Lady. The winner chooses 3 ingredients for the next challenge. This month the 3 ingredients Brittany has chosen are :


mushrooms, herbs and cheese


These are 3 ingredients that can be found anywhere in the world which makes participation much easier for all who are up for the challenge. These 3 ingredients are open to wide interpretation which made it a tough choice with all the possibilities. This recipe is for my vegetarian and non vegetarian friends alike. It can be served as a main dish or as a side. I decided upon:

**Caesar Salad with Herbed Portobello Mushrooms**

1 egg yolk, coddled (instructions come later)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1-2 garlic cloves, minced
2 anchovies (or 1/2 tsp paste)
1 teaspoon Dijon mustard (the real stuff not the dried)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup safflower or olive oil
1-1/2 teaspoon red wine vinegar
2 large heads romaine lettuce, washed and thoroughly dried, torn into mouthsize pieces
4 bacon slices, cooked, drained and chopped into 1-inch pieces
3/4 cup coarsely grated Asiago or Parmesan cheese (about 2 oz)
2 garlic cloves, flattened, peeled
3 large portobello mushrooms (about 3/4 lb), stems discarded, caps sliced crosswise into
3/8-inch thick strips bacon, chopped into 1-inch pieces
1/4 cup chopped fresh parsley
1/2 teaspoon thyme

Place the egg in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed (This is a coddled egg!!!!)

To make dressing: Add salt and pepper to the salad bowl (This creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies and once again use the back of the spoon to grind it into a paste. Follow the same procedure adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure each ingredient is blended into a smooth paste with the previous ingredients before proceeding. Whisk in the oil and vinegar and blend well.

(If you don't have a rough wooden bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire sauce and vinegar. Puree. Then add oil and pulse a few times. Add the yolk and pulse a couple more times, just enough to blend it.)

For Mushrooms: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add flattened garlic to skillet and cook until brown. Discard garlic. Increase heat to medium-high. Add mushrooms and saute until brown about 4 minutes per side. Add thyme in last minute of cooking. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.

To assemble: In large bowl place torn romaine lettuce, bacon and 1/2 of the cheese of choice. Add dressing; mix well. Top with mushrooms and remainder of cheese. Serve immediately.

Serves 4 as a main dish and 6 as a side.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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9 comments:

  1. I just love portobellow mushrooms, that taste fantastic! I stuffed some veal with them the other day and they are wonderful in risotto. Yum, thanks. Vida x x x

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  2. I love Caesar salad, but adding the portobellos sounds amazing!! Wonderful entry!

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  3. Valli, I love Cesar Salad, and with mushrooms, this recipe is for me!!! But I have to did first the spinachs that I bought for the other recipe!!!!Regards dear, Gloria

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  4. Val, great twist to the Caesar...mushrooms in it sound delish!

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  5. Mmmm...garlic, mushrooms and cheese! Those are certainly three wonderful ingredients to get the creative process in gear for the joust. And your beautiful salad really makes a wonderful statement with the chosen ingredients, Valli. :-) I always go with the simple white mushrooms, but the portabellos just look so substantial and tempting...I need to branch out a little in the mushroom world!

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  6. My Dear Valli,
    Yum, yum yum! Sounds and looks amazing. I love Caesar Salad and the addition of the meaty Portobello's is just fantastic! Good luck on the joust! I just posted mine too.....

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  7. I just love a good cesar...add some beefy portabellos, and I'm in heaven! GREAT job!!
    ps- thanks for your sweet comments! You're a dearheart : )

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  8. Wow, that salad looks awesome! Great recipe, Valli! :)

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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