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Combine anchovies, lemon juice, mustard and chopped garlic in a small bowl. Add gradually, while whisking, ½ cup olive oil. Reserve.
Heat remaining olive oil in a skillet at low heat, add crushed garlic and cook until golden. Remove garlic. Increase heat to medium, add Portobello and sauté 6 minutes. Remove from heat and season with salt and pepper. Stir in parsley.
Toss lettuce with dressing mixture. Add cheese and season with salt and pepper if necessary. Top with Portobello mushrooms and serve immediately.
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