Grilled Caesar Salad with Nebrodini Mushrooms

Nebrodini mushrooms are a thicker, superbly flavoured mushroom also known as abalone. They can be hard to come by so you can substitute larger oyster mushrooms if needed.

Servings: 4



  • 1 hard-boiled egg yolk, grated
  • 1 tbsp mayonnaise
  • 2 anchovies, finely chopped
  • 1/2 tsp finely chopped garlic
  • 2 tbsp lemon juice
  • 1/2 tsp grated lemon rind
  • 1/4 cup olive oil
  • Salt and freshly ground pepper

Garlic croutons:

  • 3 slices white or whole wheat bread
  • 2 tbsp olive oil
  • 1 tsp chopped garlic
  • Salt and freshly ground pepper


  • 4 Nebrodini mushrooms
  • 1 large romaine lettuce, cut into quarters
  • 3 tbsp olive oil
  • Salt and freshly ground pepper
  • 1/2 cup shaved Parmesan


Stir grated yolk with mayonnaise, anchovies, garlic, lemon juice and rind in a medium bowl. Drizzle in 1/4 cup olive oil, whisking continuously until dressing is smooth. Season with salt and pepper and reserve.

Preheat oven to 375 F. Cut bread into 1-inch cubes. Heat 2 tbsp oil in skillet over medium heat. Add garlic and cook for 1 minute. Add bread cubes and toss to coat. Season with salt and pepper. Transfer to a baking sheet and bake for 10 minutes, turning once, or until golden.

Preheat grill to high. Brush mushrooms and romaine with 3 tbsp oil and season with salt and pepper.

Grill mushrooms for 6 minutes, turning once, or until they are softened and have grill marks. Grill romaine about 1 minute per side or until just tinged with brown.

Place romaine on a serving plate with mushrooms. Scatter with croutons and drizzle over dressing. Scatter Parmesan over salad.