Caesar Salad With Portabella Mushrooms Recipe
- 3 whl Portabella mushrooms
- 1/2 c. Extra virgin extra virgin olive oil (divided use)
- 2 Tbsp. Egg substitute
- 1 1/2 tsp Coarse-grain mustard
- 1 1/2 tsp Anchovy paste
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Fresh lemon juice
- 1 x Clove garlic, minced very fine
- 1 x Clove garlic, cut in half (divided use)
- 1/4 c. Vegetable oil
- 1 tsp Fresh thyme
- 1/4 c. Finely grated Parmesan cheese Salt and freshly grnd black pepper
- 3 x Heads Romaine lettuce
- 1 1/2 c. Plain croutons
- Brush mushrooms with some of the extra virgin olive oil and broil, gills up, 6 inches from the heat for 10 min.
- Cold, slice and reserve.
- While broiling, make the dressing: Whisk together egg substitute, mustard, anchovy paste, vinegar, lemon juice and minced garlic.
- Start adding vegetable oil and remaining extra virgin olive oil a drop at a time till an emulsion forms (the oil no longer floats on top and is incorporated into the liquids).
- Then pour in oils in a steady stream till all is incorporated.
- Stir in thyme and cheese.
- Season to taste with salt and pepper.
- Remove leathery outer leaves of romaine and throw away or possibly reserve for another use.
- Rinse the more tender leaves, core and pat with paper towels to dry.
- Cut into bite-size pcs.
- Rub inside of bowl with cut garlic clove and add in lettuce.
- Toss.
- Add in the mushrooms and about 1 c. of the dressing.
- Toss again with the croutons.
- Let stand 10 min before serving.
- Makes 6servings.
- NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.
mushrooms, extra virgin, egg substitute, anchovy paste, balsamic vinegar, lemon juice, clove garlic, clove garlic, vegetable oil, thyme, parmesan cheese, croutons
Taken from cookeatshare.com/recipes/caesar-salad-with-portabella-mushrooms-97120 (may not work)