16 Jun Cesar Salad with Portobello and Chickpeas
This is a classic Cesar Salad recipe that I make for my family once in a while. I try and use the best possible quality for the ingredients to keep it clean. My son will literally eat seconds and thirds of any salad with this dressing! If you want to keep it vegetarian or vegan though, you can definitely make a vegan dressing and do the romaine lettuce with the Portobello and chickpeas. The mushrooms are so delicious, they definitely add to this salad.
Ingredients: Serves 2 (meal size)
- 1 head romaine
- 1 cup rinsed and drained cooked chickpeas (you can add more for extra protein)
- 2 Portobello mushrooms
- 1 egg yolk
- 2 tsp. Dijon mustard
- 1 garlic clove chopped
- 2 tbsp. lemon juice
- 3 anchovy fillets
- ¼ cup finely grated Parmesan
- ½ cup light olive oil
- Wash the romaine lettuce and dry.
- Chop into bite size pieces with a good sharp knife.
- Divide between 2 plates (depending on the size of your romaine head, you might have leftovers which you can keep for another meal).
- For the Portobello, if grilling on the barbecue, lightly brush with olive oil and sprinkle with salt and pepper. Grill until color changes and Portobello shrinks a little. Remove from the grill and slice up.
- An alternative is that you can roast in the oven by slicing in advance and placing on a baking tray with a little drizzle of olive oil and sprinkle of salt and pepper. Roast In a 400 degree oven for approximately 20 minutes.
- Place Portobello slices on top of romaine lettuce.
- Add ½ cup chickpeas per salad (or more for a hungrier person).
- To make the dressing, process the egg yolk, mustard, garlic, anchovies, lemon juice and Parmesan in a food processor to combine.
- Very slowly add the oil while the motor is still running until it becomes creamy.
- Drizzle on top of salads. Add grated Parmesan if needed.
- You will probably have leftover dressing and can keep for a few days in the fridge.