Oyster Mushroom Caesar Salad: A Flavorful Twist on a Classic

If you’re looking for a salad that’s both satisfying and bursting with unique flavors, look no further! This Oyster Mushroom Caesar Salad offers a delightful twist on the traditional Caesar, combining crispy mushrooms and chickpeas with a tangy vegan dressing. Let’s dive into this delicious, healthy recipe that’s sure to impress both your taste buds and your dinner guests.

Ingredients

Salad:

• 2 tbsp coconut oil
• 2 clusters of Oyster mushrooms
• 1/2 tin cooked chickpeas
• 1 romaine lettuce
• 1 large sprig of dill
• 1/2 avocado, sliced

Marinade:

• 1 1/2 tbsp tamari or soy sauce
• 1 tsp apple cider vinegar
• 1-2 tsp maple syrup
• 1/2 garlic clove, grated
• 1 tsp spicy paprika powder
• Salt & Pepper to taste

Caesar Dressing:

• 2 tbsp vegan mayonnaise (or regular)
• 1 tsp apple cider vinegar
• 1/2 clove garlic, grated
• 1-2 tbsp capers
• Salt & Pepper to taste

Instructions

1. Prepare the Marinade: In a small jar, whisk together 1 1/2 tablespoons of tamari or soy sauce, 1 teaspoon of apple cider vinegar, 1-2 teaspoons of maple syrup, 1/2 grated garlic clove, 1 teaspoon of spicy paprika powder, and salt & pepper to taste. Set aside.
2. Cook the Mushrooms: Heat 2 tablespoons of coconut oil in a cast iron pan over medium-high heat. Add the whole clusters of oyster mushrooms to the pan. Trim off the thickest part of the stems but keep the clusters intact. Press down on the mushrooms with another pan to squeeze out the liquid and create a nice crust. Cook for 1-2 minutes on each side, pressing down with the pan. Wipe off any moisture that collects under the pressing pan. Repeat this process until both sides are golden and crispy.
3. Marinate the Mushrooms: Pour the marinade into the pan with the mushrooms and cook until they are shiny and juicy on both sides. Remove the mushrooms from the pan and slice them into large pieces.
4. Cook the Chickpeas: Add the chickpeas to the same pan and let them soak up the remaining marinade. Cook until they are warm and flavorful.
5. Prepare the Caesar Dressing: In a mixing bowl, whisk together 2 tablespoons of vegan mayonnaise (or regular), 1 teaspoon of apple cider vinegar, 1/2 grated garlic clove, and 1-2 tablespoons of capers. Add salt & pepper to taste. If the dressing is too thick, add a splash of water to achieve a runny but clingy consistency. Adjust the seasoning as needed.
6. Assemble the Salad: Chop the romaine lettuce into large pieces and place in the mixing bowl with the Caesar dressing. Toss until the leaves are well-coated. Divide the salad between two bowls.
7. Add Toppings: Top each bowl with the marinated mushrooms, chickpeas, and sliced avocado. Garnish with fresh dill and freshly ground black pepper.