Grilled Caesar Salad with Nebrodini Mushrooms

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.

Ready time: 30 minutes
Servings: 4


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


4 Nebrodini mushrooms

1 large romaine lettuce, cut into quarters

3 tbsp olive oil

Salt and freshly ground pepper

1/2 cup shaved Parmesan

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.