Serves 4
You’ll need: 1/4 cup olive oil; 20ml lemon juice or white vinegar; ½ garlic clove, finely grated; 10ml Dijon mustard; 30ml finely grated parmesan cheese (plus more for serving); 30ml thick mayonnaise; 2 anchovy fillets, finely chopped; salt & pepper; 30ml olive oil; 250g portabellini mushrooms, halved; 125g streaky bacon; 4 XL eggs; 1 cup store-bought croutons (optional); 3 heads of baby gem lettuce or romaine lettuce, separated and rinsed.
How to:
For the dressing: In a medium mixing bowl, add the olive oil, lemon juice/ vinegar and use a fork or hand whisk to mix well. Add the garlic, mustard, parmesan, mayonnaise and anchovy.
Season with salt and pepper and mix with creamy dressing. Set aside. Heat the oil in a large wide pan and fry the mushrooms until cooked and golden.
Season with salt and pepper and set aside.
In a large non-stick pan, fry the bacon until crispy, then drain on kitchen paper. Cut into fine strips. Boil the eggs for 7 minutes in water, then transfer to a bowl of cold water to cool. Peel and slice in half, then set aside.
To assemble: Toss the lettuce with half the dressing, then arrange the leaves on a platter. Top with the mushrooms, bacon, eggs and croutons. Top with more parmesan cheese and serve at once.
* Recipe & image by the South African Mushroom Farmers’ Association.
