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Mushroom & Avocado Caesar Salad

Yields4 ServingsCook Time20 mins

 3 tbsp olive oil
 8 medium Portabella 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
 0.67 cup Caesar salad dressing (see recipe below)
 0.50 cup finely grated parmesan
Caesar salad dressing
 2 anchovy fillets, finely chopped
 1 garlic clove, crushed
 2 tsp Dijon mustard
 2 tbsp lemon juice
 1 egg yolk
 0.67 cup (160ml) light olive oil
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. Using half the oil, brush both sides of the mushrooms and season well with salt and freshly ground black pepper, place on a baking tray. Use the remaining oil to brush both sides of the bread. Place the bread on another baking tray.

3

Place the bread on the top shelf and mushrooms under and bake both for 8-10 minutes or until bread is golden and mushrooms tender.

4

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.

5

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.

Nutrition Facts

Servings 4