Chanterelle Caesar Salad

So, I might have mentioned that I was going to be in the newspaper. It was a feature for Expressen Söndag (one of the daily newspaper's Sunday supplement) and I actually missed it since it was this past weekend and no one said it was coming out. Oh well - I've managed to get a copy now, and it looks ok. (Never very comfortable being photographed...)

Sorry - it's not available online. It was quite a nice article about a girl's night dinner, and the idea was basically to invite three friends and serve a three-course meal. A journalist and photographer was there for part of it, and took photos and notes. I served a non-traditional Caesar Salad with funnel chanterelles - absolutely delicious. I used Swedish Vasterbotten Cheese instead of Parmesan, and Swedish cold-pressed canola oil rather than olive - both good moves that helped make this a little bit more local.

(The main course was this lamb stew with caramelized oranges and pistachios, and for dessert, chocolate panna cotta with raspberry jelly.)

Chanterelle Caesar Salad
Serves 4

300 g funnel chanterelles
140 g bacon
2 small heads romaine lettuce
100 ml Vasterbotten cheese, grated

Cut the bacon into strips and fry until crispy. Drain on paper towels. Fry the mushrooms in the same pan until all the liquid has evaporated and the mushrooms are getting crispy. Remove from pan and leave to cool completely.

Tear the salad into large piees and toss with the dressing (not all of it - start with a smaller amount and gradually add more), croutons, and half of the mushrooms and bacon. Arrange on a platter, and top with the remaining mushrooms, bacon and cheese.

Dressing:
4 anchovy fillets
1 egg
100 ml Vasterbotten cheese, grated
1 tbsp dijon mustard
3 tbsp red wine vinegar
1 tsp worcestershiresauce
2 garlic cloves
200 ml cold-pressed canola oil

Mix the dressing in a food processor, or preferrably a blender. Start by mixing the anchovies with the egg, cheese, mustard, vinegar, worcestershiresauce and garlic. Add the oil, drop by drop, until the dressing thickens. You'll have more dressing than you need, but it'll keep in the fridge for a few days.

Sourdough Croutons:
3 slices light sourdough bread
2 tbsp olive oil
1-2 tsp flaky sea salt

Cut the bread into small dice. Toss with the oil and salt and spread on a baking sheet. Toast at 200°C for about 7-10 minutes.

Recipe in Swedish:
Caesarsallad med trattkantareller