Sauteed Oyster Mushroom Caesar Salad Food

OYSTER MUSHROOM SAUTE

Steps:

• Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

HOTEL CAESAR'S CAESAR SALAD

Steps:

• Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
• Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.

OUR SPECIAL CAESAR SALAD

Steps:

• In food processor or blender, process blue cheese, garlic, worcestershire sauce, salt, pepper, egg,2 tblsp Parmesan cheese, lemon juice and vinegar.
• With motor running, slowly drizzle in the oils and blend till mixture is thick. Pour dressing in jar, seal and refrigerate.
• Cook bacon till crisp; cool and crumble.
• When ready to serve, place lettuce in salad bowl and toss with dressing. Sprinkle with Parmesan cheese, bacon bits and croutons.
• Serves 10
• I now use 1/3 cup Egg Beater or the like to replace the egg.
• Slowly add some of the dressing while tossing.
• Don't add it all in one shot.