1. In a small container, whisk together the marinade ingredients. 2. Heat the oil in a cast iron pan over medium-high heat, then add the mushroom clusters. Trim the thickest section of the stem, but ensure it still holds together.                                                       3. Place another pan on top and push down to squeeze out the liquid and create a lovely crust on the mushrooms.  4. After a minute or two, turn the mushrooms over and press again. Wipe away any moisture that has accumulated beneath the pressing pan with a dish towel. Repeat until both sides are nice and golden. If they cling to the pan, add a little additional oil. 5. Pour the marinade and cook the mushrooms until they are glossy and juicy on both sides. 6. Place the mushrooms on a cutting board and cut them into big chunks. 7. Add the chickpeas to the same skillet and let them soak up the leftover marinade.                            8. In a mixing basin, whisk together the Caesar dressing. If it’s too thick, add a splash of water. The consistency should be runny yet thick enough to cling to a lettuce leaf. Taste and adjust the seasoning. 9. Tear the romaine into big pieces and add to the mixing bowl. Toss until all of the leaves are covered in dressing. 10. Divide the salad into two dishes, top with chickpeas, mushrooms, and 1/2 avocado, and season with fresh dill and freshly cracked black pepper. Indulge in a gourmet feast with our trademark salad, which includes a tempting twist of vegetarian oyster mushroom filling and a sumptuous Caesar dressing. Immerse yourself in a symphony of sensations, where crisp greens meet savory mushrooms, all drenched with Caesar dressing's richness. This creative and refreshing mix guarantees a sensory feast, with a perfect balance of flavor and texture. This exquisite outfit will elevate your salad experience and take you on a gourmet adventure.
Ingredients
Instructions
Notes
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