Roasted Mushroom Caesar* Recipe
romaine hearts, roasted mushrooms, sourdough croutons, roasted garlic, SarVecchio parmesan, roasted garlic dressing
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Mushrooms
Preheat your oven to 200°C (400°F). Clean the mushrooms and slice them. Toss the sliced mushrooms with 2 tablespoons of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for about 20 minutes or until golden brown, stirring halfway through.
- 2
Prepare the Garlic
Wrap the garlic cloves in aluminum foil with a drizzle of olive oil. Roast them in the oven alongside the mushrooms for the last 20 minutes. Once done, let them cool, then squeeze the roasted garlic out of the skins.
- 3
Make the Croutons
Cut the sourdough bread into cubes and toss with 1 tablespoon of olive oil, salt, and pepper. Spread on another baking sheet and bake for 10-15 minutes until crispy and golden.
- 4
Make the Dressing
In a blender, combine roasted garlic, lemon juice, Dijon mustard, Worcestershire sauce, and remaining 1 tablespoon olive oil. Blend until smooth. Add salt and pepper to taste.
- 5
Assemble the Salad
In a large bowl, tear the romaine hearts into bite-sized pieces. Add the roasted mushrooms, croutons, and the dressing. Toss gently to combine.
- 6
Serve
Plate the salad and shave SarVecchio Parmesan cheese on top. Serve immediately.