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Mushroom & Avocado Caesar Salad

Mushroom & Avocado Caesar Salad

    • Cook Time
    • Minutes

Recipe Rating

  • (1 Rating)

Ingredients

  • 3 tbs olive oil
  • 200g Woolworths Enoki (2 x 100g) Mushrooms…remove the bottom 4 cms and discard
  • 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
  • 2 anchovy fillets, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp Dijon mustard
  • 2 tbs lemon juice
  • 1 egg yolk
  • 1/3 cup (80ml) light olive oil

Instructions

  • 1. To 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.
  • 2. Preheat oven to 180°C fan forced. Use the olive oil to brush both sides of the bread. Place the bread on baking tray.
  • 3. Place the bread on the top shelf and bake for 8-10 minutes or until bread is golden. Cook 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.
  • 4. Arrange 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.

Instructions

  • 1. To 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.
  • 2. Preheat oven to 180°C fan forced. Use the olive oil to brush both sides of the bread. Place the bread on baking tray.
  • 3. Place the bread on the top shelf and bake for 8-10 minutes or until bread is golden. Cook 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.
  • 4. Arrange 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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Mushroom & Avocado Caesar Salad
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