With the addition of mushrooms and crispy breadcrumbs, the classic caesar salad gets a new look. Caesar Salad with Mushrooms and Crispy Breadcrumbs is my favourite version of this salad and I'm sure after one bite, you'll agree.
Start by making the Crispy Salt & Pepper Breadcrumbs, so they have time to cool down. In a food processor pulse the torn sourdough bread until it turns into crumbs. Add the salt, pepper and olive oil, and pulse a couple more times, until everything is well combined. Then fry this mixture in a medium pan over medium heat, stirring frequently, until the crumbs turn golden brown. About 10 minutes. This makes enough for about two salads. Store leftovers in an airtight container for a couple days.
Next, make the Homemade Caesar Dressing by whisking together the Worcestershire sauce, mustard, garlic and lemon. Mix in the mayonnaise and and sour cream. Add salt and pepper to taste and then finish by mixing in the parmesan cheese. Set this aside to marry. this makes enough for about two salads as well. Store in the fridge for a couple days.
To make the salad, wash and dry the romaine lettuce and then cut it into bite size pieces. Toss in the crumbled bacon, parmesan and thinly sliced mushrooms. Finish with your desired amount of breadcrumbs and dressing. I always recommend a good dash of freshly ground pepper to any caesar salad.
Salad dressing recipe adapted from Once Upon A Chef