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Miso-Parmesan Caesar Salad with Shaved Mushrooms and Panko-Sesame Sprinkle

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

For garnish:

  • Sesame seeds
  • Panko
  • Parmesan, grated, to taste
  • Chili flakes, to taste
  • 2–3 raw white mushrooms, thinly sliced (optional)
  • 1/2 shallot, thinly sliced (optional)

For the dressing:

  • 1 egg yolk
  • 1 tablespoon dijon mustard
  • 1 tablespoon white miso
  • 2 cloves garlic, grated
  • 1 teaspoon lemon juice, plus more to taste
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon ponzu (or shoyu)
  • 1/4 cup parmesan
  • Freshly ground black pepper, to taste
  • Salt, to taste

For the salad:

  • 4 hearts little gem lettuce, washed and cut into large bite-sized pieces

Instructions

  1. Toast sesame seeds and panko. Once they’re golden, and while they’re still hot, add grated parmesan and chili flakes. Mix together until well combined and set aside.
  2. Optionally, add mushrooms and shallots to a small mixing bowl and drizzle with extra virgin olive oil. Add lemon juice, grated parmesan, salt, and pepper, and stir until well combined. Set aside.
  3. In a large mixing bowl at the tableside, combine egg yolk, dijon mustard, white miso, grated garlic, and lemon juice. Whisk together until frothy, then slowly drizzle in extra virgin olive oil and continue whisking. Once thick and emulsified, add rice vinegar, ponzu or shoyu, grated parmesan, freshly ground black pepper, and salt, and whisk. Taste and adjust as needed.
  4. Add lettuce to the bowl and toss until thoroughly coated. Top with marinated mushrooms and sprinkle with panko-parmesan-sesame mixture.

– Recipe developed by Erika Houle