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1
Place all dressing ingredients in a 12 oz.
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2
jar with a lid and shake until totally blended, about 1 minute.
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3
Place jar in the refrigerator to thicken dressing, at least 30 minutes.
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4
Alternatively, whisk all ingredients together in the following order: egg and lemon juice until light and lemony in color, add olive oil a bit at a time and whisk until slightly thickened.
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5
Stir in remaining ingredients and let rest for 15 minutes to blend flavors.
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6
Remove Romaine from ice bath, slice leaves lengthwise, then slice crosswise into 1 inch strips.
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7
THOROUGHLY dry Romaine in a salad spinner, or dressing will not adhere to the lettuce.
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8
Place lettuce in a large stainless steel mixing bowl and sprinkle with 1/2 of the grated Parmesan.
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9
Add 1/2 of the dressing and toss using a folding motion with a slotted spoon.
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10
Repeat with remaining cheese and dressing.
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11
Romaine should look dry.
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12
There should not be any dressing lying in the bottom or running down the side of the bowl.
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13
If excess dressing exists, add more grated Parmesan to soak up dressing and toss again.
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14
Stir in sliced mushrooms and serve on chilled plates accompanied by croutons, freshly grated Parmesan-Reggiano cheese and fresh pepper.
