Mushroom & Avocado Caesar Salad Recipe
For a deliciously light and fresh lunch idea, this mushroom and avocado caesar salad is great. This tasty salad is a perfect summer lunch for any day of the week.
Keywords
- salad recipe ideas
- healthy eating
- healthy recipe ideas
- summer recipe ideas
- barbecue side dish recipes
- dinner meal ideas
- dinner recipes
- work snacks
- easy to make recipes
- mushroom recipes
- ceasar salad ideas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myfoodbook.com.au.
Cooking tools:
- Food processor
- Pepper mill
- Pastry brush
- Nonstick skillet
- Baking sheet
- Oven
- Spoon
- Plate
Ingredients
- 3 tbs olive oil
- 8 medium Portobello or 4 large flat mushrooms
- 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
- 2/3 cup (160ml) light olive oil
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