Provenance of Dish
For this dish I adapted a recipe for a homemade Caesar salad from my mother’s cookbook. Instead of chicken I used wild mushrooms (Amanita caesarea). If you are lucky enough to find this royal mushroom, be sure to use it in this remixed recipe. It proved to be a very tasty variation.
• 5 slices wholemeal bread
• 1 tablespoons olive pomace oil
• About 1/2 Lb (225 grams) fresh Caesar’s mushroom (Amanita caesarea)
• 10 slices meat bacon
• 4 large lettuce leaves (several types)
• 1/4 pound cherry tomatoes
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoons yellow mustard
• 2 tablespoons water
• 1 tablespoons fresh squeezed lemon juice
• 1-2 cloves of garlic
• 1 tablespoons vinegar "aceto balsamic"
• 1 tablespoons cold-pressed olive oil
• 1/2 cup yogurt
• Salt, pepper, oregano, primrose, spice ...
Dressing: stir the mustard in water and lemon juice, add finely chopped garlic, balsamic vinegar and olive oil. Stir everything, add yogurt and spices.
1. Cut the bread into cubes and fry it in oil until it turns brown.
2. Cut the bacon into sticks and fry it (without adding oil), then take it out of the pan with a sieve spoon. In the same pan, put the Caesar’s mushroom cut into sticks and fry until golden.
3. Cut the lettuce into larger strips, and the cherry tomatoes in half.
4. Stir everything, pour over the dressing and sprinkle with parmesan.