Ingredients
- 250g portobello mushrooms, thinly sliced
- 2 heads of romaine lettuce, washed and chopped
- Juice of half a Lemon
- 2 tbsp mayo
- 1 clove garlic, minced
- ¼ onion, thinly sliced
- 30g parmesan, finely grated
- Optional 2 slices of bread, roughly torn for croutons
Cupboard Essentials
- 1 + 2 tbsp rapeseed oil
- 2 tsp dijon mustard
- Salt and pepper
Method
- Preheat a griddle pan over a high heat. Once hot, coat the base of the pan with 1 tbsp rapeseed oil, then place the sliced portobello slices into the pan, ensuring they aren’t overlapping for the best char lines.
- Leave to fry for 5 minutes on each side. Seasoning with salt and pepper. Then set aside to cool.
- If you want to make the croutons, line your air fryer basket with foil and place your torn bread into the basket. Coat with a light drizzle of oil and season with salt and pepper. Air fry at 200°C for 10 minutes.
- Meanwhile, in a mixing bowl, combine mayonnaise, lemon juice, minced garlic, parmesan, Dijon mustard, salt and lots of black pepper in a bowl. Whisk until combined, then slowly stir the rapeseed oil into the bowl whilst continuously whisking.
- To loosen the dressing slightly, add 1-2 tbsp water and continuously whisk to prevent the dressing from splitting. Taste to check if you need to add any more salt, pepper or lemon juice.
- Pour the dressing over the lettuce and stir to combine. Plate up and top with red onion, your grilled portobello slices, red onion, crispy croutons and an extra sprinkle of parmesan and black pepper.