Caesar Salad with Portobello
6 servings
30 minutes
Caesar salad with portobello is an original interpretation of the classic American dish, enriched with the rich flavor of mushrooms. The history of Caesar dates back to 1924 when chef Caesar Cardini created it in Tijuana, Mexico. In this version, the traditional salad gains deep earthy notes from roasted portobello mushrooms, adding richness and sophistication. Anchovies and Dijon mustard create a bright, tangy dressing that soaks into fresh crispy romaine and radicchio leaves. Grated Parmesan adds a subtle creamy texture. This salad is perfect as a standalone dish or as a side to light protein snacks. The ideal combination of freshness, richness, and lightness makes it an excellent choice for gourmets who appreciate classic cuisine in a new rendition.
1
In a small bowl, mix chopped anchovies, lemon juice, Dijon mustard, and 2 minced garlic cloves. While whisking, add 0.5 cup of olive oil.
- Canned Anchovy Fillets: 9 pieces
- Lemon juice: 3 tablespoons
- Garlic: 6 cloves
- Dijon mustard: 1.5 tablespoon
- Olive oil: 0.6 glass
2
In a large bowl, mix the romaine and radicchio leaves.
- Romaine lettuce: 1 head
- Radicchio salad: 1 bunch
3
Heat the remaining olive oil in a large skillet over medium heat. Crush the remaining garlic cloves and add them to the skillet. Fry until golden brown for about 4 minutes. Remove the garlic and slightly increase the heat. Add the chopped mushrooms and sauté until browned for about 5-6 minutes. Remove from heat, season with salt and pepper, and sprinkle with finely chopped parsley.
- Olive oil: 0.6 glass
- Garlic: 6 cloves
- Portobello mushrooms: 3 pieces
- Chopped parsley: 0.3 glass
4
Add dressing to the salad and mix. Stir in cheese, season with salt and pepper to taste. Serve the salad on plates, top with mushrooms, and serve immediately.
- Grated Parmesan cheese: 160 g
- Olive oil: 0.6 glass
- Garlic: 6 cloves