Caesar Salad with Shiitake Mushrooms

  • Active Time 15m
  • Total Time 15m

Serves 4

Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.


  • For Croutons:
  • 8 tablespoons olive oil
  • 1/2 pound sourdough baguette, cut into 1-inch cubes (about 1 quart)
  • 3/4 teaspoon salt
  • 3/4 teaspoon fresh-ground black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon cooking oil
  • For Mushrooms:
  • 3/4 pound shiitake mushrooms, stems removed, caps sliced
  • 1/2 cup chopped fresh parsley
  • For Dressing:
  • 2 hard-cooked eggs
  • 3 tablespoons wine vinegar
  • 2 1/2 teaspoons anchovy paste

  • 2 small heads romaine lettuce (about 1 pound each), cut crosswise into 1/2-inch strips (about 5 quarts)
  • 1/4 cup grated Parmesan cheese


FOR CROUTONS: In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to coat the bread with the oil. Saute the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.

FOR MUSHROOMS: In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.

FOR DRESSING: Put the eggs, vinegar, anchovy paste and the remaining garlic, 1/4 teaspoon pepper and 5 tablespoons olive oil in a blender or food processor and whir until smooth.

TO SERVE: Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.

 Because sparkling wines have surprisingly high acidity, a nonvintage brut Champagne will go well with this salad, matching the vinegar in the dressing and cutting the Parmesan's richness.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2968

nutrition information per serving

654 calories; 41g total fat; 113mg cholesterol; 1511mg sodium; 55g carbohydrates; 10g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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