SPANISH-born Aussie chef Miguel Maestre has turned up the wow factor on the humble mushroom. Try his take on a classic Caesar salad with Miguel's Salad of Champignons.
Prep: 15 mins
Cook: 10 mins
Serves: 4 sharing
Ingredients
- 5 large Portabella mushrooms
- 1 sprig rosemary
- Olive oil
- Salt and pepper
- 2 head baby cos, washed, quartered on ice
- 5 slices Serrano ham
- 50g haloumi diced, grilled
- 2 soft boiled eggs (6 minutes) cut in quarters
- 5 crispy croutons
- Handful shaved parmesan
Dressing:
- 200ml Light Greek yogurt
- 1 tbsp olive oil
- 1 tbsp grated parmesan
- 1 small garlic clove, minced
- 1 anchovy finely chopped (optional)
- 1 splash Worcestershire sauce, salt & pepper
- 1⁄2 bunch chives finely chopped
Method
1. Rub mushrooms with olive oil, salt, pepper and rosemary.
2. Place mushrooms on BBQ and grill both sides. Season with salt and pepper.
3. Cut lettuce in quarters, wash and refresh with iced water. Set on paper towel to dry.
4. Place the Serrano ham between two pieces of baking paper. Lay this between two roasting trays and place on the BBQ for 8 minutes. Remove and dry on paper towel.
5. To make the dressing put all dressing ingredients into a blender and mix until combined.
6. To plate the salad - submerge each lettuce quarter briefly into a jar filled with the dressing, allow to drip, so they are not totally soaked. Add haloumi, soft boiled eggs, croutons, parmesan, crispy Serrano ham and grilled mushrooms.
- Recipe: Australian Mushrooms
