Recipe information
Yield
Serves 6
Ingredients
9
drained canned anchovy fillets, minced
3
tablespoons fresh lemon juice
1
1/2 tablespoons Dijon mustard
2
garlic cloves, minced
1
/2 cup plus 3 tablespoons olive oil
1
medium head romaine lettuce, cut into bit-size pieces
1
large head radicchio, cut into bite-size pieces
4
garlic cloves, flattened, peeled
3
large portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
1
/4 cup chopped fresh parsley
1
1/3 cups coarsely grated Asiago or Parmesan cheese (about 4 ounces)
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Preparation
Step 1
Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. Gradually whisk in 1/2 cup olive oil. Combine romaine lettuce and radicchio in large bowl.
Step 2
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.
Step 3
Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms and serve immediately.