Ingredients
8 tbsp. olive oil
1/2 lb. sourdough baguette
3/4 tsp. salt
3/4 tsp. fresh-ground black pepper
4 clove garlic
1 tbsp. Cooking oil
3/4 lb. shiitake mushrooms
1/2 c. chopped fresh parsley
2 hard-cooked eggs
3 tbsp. Wine vinegar
2 small heads romaine lettuce (about 1 pound each)
1/4 c. grated Parmesan
Preparation
Step 1In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.Step 2In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.Step 3Put the eggs, vinegar, remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons of olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.Step 4Wine Recommendation: Because sparkling wines have surprisingly high acidity,a nonvintage brut Champagne will go well with this salad, matching the vinegar in the dressing and cutting the Parmesan’s richness.
