Tuesdays with Kris: Salad Party!

Now that summer is in full swing I find myself CRAVING vegetables. 

Wish I could say that about all the months in the year.

I came across these salads, which look PERFECT for summer on Delish.com

The Caesar with Shiitake Mushrooms looks like Heaven!

Ingredients

• 8  tablespoon(s) olive oil
• 1/2 pound(s) sourdough baguette, cut into 1-inch cubes (about 1 quart)
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) fresh-ground black pepper
• 4  clove(s) garlic, minced
• 1  tablespoon(s) cooking oil
• 3/4 pound(s) shiitake mushrooms, stems removed, caps sliced
• 1/2 cup(s) chopped fresh parsley
• 2   hard-cooked eggs
• 3  tablespoon(s) wine vinegar
• 2   small heads romaine lettuce (about 1 pound each), cut crosswise into 1/2-inch strips (about 5 quarts)
• 1/4 cup(s) grated Parmesan

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Directions

1. In a large nonstick frying pan, heat 3 tablespoons of the olive oil over moderate heat. Add the cubed bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat the bread with the oil. Sauté the bread until crisp and lightly browned, about 5 minutes. Remove from the heat and stir in half the garlic. Transfer to a large salad bowl.
2. In the same pan, heat the cooking oil over moderately high heat. Add the mushrooms, 1/4 teaspoon pepper, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, 2 to 3 minutes. Add half the remaining garlic and the parsley and cook, stirring, for 1 minute longer. Add the mushrooms to the croutons.
3. Put the eggs, vinegar, remaining garlic, 1/4 teaspoon pepper, and 5 tablespoons of olive oil in a blender or food processor and whir until smooth. Add the lettuce to the mushrooms and croutons, sprinkle with Parmesan, and then add the dressing. Toss to coat.
4. Wine Recommendation: Because sparkling wines have surprisingly high acidity,a nonvintage brut Champagne will go well with this salad, matching the vinegar in the dressing and cutting the Parmesan's richness.
   What are your favorite summer salads?
   
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