Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 10 minutes Makes: 2 servings This romaine Caesar salad is truly to die for! Not only does it have a unique and pretty display, the flavors are just outstanding. There is just something special about grilled romaine lettuce with a creamy japanese caesar dressing and crispy blue oyster mushrooms that make this meal really come together. Don’t forget to top it off with fresh romaine microgreens and enjoy! Ingredients: 1 large head of romaine lettuce, chopped in half longwise 8 oz blue oyster mushrooms, cut into ⅓ inch thick slices 2 tbsp olive oil or butter 1 garlic clove, minced Furikake Caesar Dressing: ¼ cup vegan mayo 2 tsp anchovy paste 1 tbsp rice wine vinegar 1 large garlic clove, minced ½ tsp fresh ginger, minced ½ tsp furikake seasoning ¼ tsp salt and pepper Garnish: Romaine microgreens Capers Furikake seasoning Salt to taste Instructions: Preheat the grill to medium-high. While the grill is heating up, make the furikake caesar dressing: Add all of the ingredients and mix to combine. Set aside. When the grill is hot, take one half of the romaine lettuce and brush a little olive oil on the cut side. Place cut side down on the grill and sear until grill marks appear, about 2 minutes. Remove it from the grill and place it on a large plate. Heat a medium-sized skillet over medium heat. Add in a little olive oil or butter, the minced garlic and a little salt and pepper. Stir for about 2 minutes until fragrant. Pan sear the blue oyster mushrooms until golden brown and slightly crispy, about 5 minutes on each side. Assemble everything on a plate: Add the mushrooms & dressing to the grilled romaine lettuce and garnish with romaine microgreens, capers, extra furikake seasoning and salt/pepper to taste.
