Grilled romaine salad with Nebrodini mushrooms, which are thicker, more flavourful most mushrooms.The Globe and Mail
Nebrodini mushrooms are a thicker, superbly flavoured mushroom also known as abalone. They can be hard to come by so you can substitute larger oyster mushrooms if needed.
Servings: 4
Ready Time: 30 minutes
Dressing
1 hard-boiled egg yolk, grated
1 tbsp mayonnaise
2 anchovies, finely chopped
1/2 tsp finely chopped garlic
2 tbsp lemon juice
1/2 tsp grated lemon rind
1/4 cup olive oil
Salt and freshly ground pepper
Garlic croutons
3 slices white or whole wheat bread
2 tbsp olive oil
1 tsp chopped garlic
Salt and freshly ground pepper
Salad
4 Nebrodini mushrooms
1 large romaine lettuce, cut into quarters
3 tbsp olive oil
Salt and freshly ground pepper
1/2 cup shaved Parmesan
Method
Stir grated yolk with mayonnaise, anchovies, garlic, lemon juice and rind in a medium bowl. Drizzle in 1/4 cup olive oil, whisking continuously until dressing is smooth. Season with salt and pepper and reserve.
Preheat oven to 375 F. Cut bread into 1-inch cubes. Heat 2 tbsp oil in skillet over medium heat. Add garlic and cook for 1 minute. Add bread cubes and toss to coat. Season with salt and pepper. Transfer to a baking sheet and bake for 10 minutes, turning once, or until golden.
Preheat grill to high. Brush mushrooms and romaine with 3 tbsp oil and season with salt and pepper.
Grill mushrooms for 6 minutes, turning once, or until they are softened and have grill marks. Grill romaine about 1 minute per side or until just tinged with brown.
Place romaine on a serving plate with mushrooms. Scatter with croutons and drizzle over dressing. Scatter Parmesan over salad.