Ingredients
- Aioli
- 2 garlic cloves, finely chopped
- 2 egg yolks
- 3 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 3/4 cup pure olive oil
- 1/4 cup extra virgin olive oil
- Vinaigrette
- 3 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt to taste
- 1 1/2 teaspoons pepper
- 5 tablespoons extra virgin olive oil
- 1/4 cup pure olive oil
- Fritters
- 4 cups all-purpose flour
- Pinch of salt + 1 tablespoon
- 4 eggs
- 1/4 cup water
- 4 cups panko crumbs
- 1 tablespoon chopped fresh thyme
- 1 pound stemmed portobello mushrooms, cut into 1/2-inch strips
- 6 cups peanut oil for frying
- 4 cups loosely packed arugula
- 1/2 cup thinly shaved Parmesan
- 1 tablespoon rinsed and coarsely chopped caper
Preparation
Step 1
Aioli: Whisk together garlic, egg yolks, lemon juice and salt. Gradually whisk in both oils until mixture resembles mayonnaise. Cover and refrigerate until ready to use.
Vinaigrette: Whisk together vinegar, shallot, salt and pepper. Gradually whisk in both oils until well blended.
Fritters: Combine flour and a pinch of salt in a large bowl. In another bowl, whisk eggs and water until frothy. In a third bowl, combine crumbs, thyme and 1 tablespoon salt. Dip mushroom strips, 1 at a time, into flour, then into egg mixture, then in crumbs. Transfer to a cookie sheet. May be done 3 to 4 hours ahead.
Heat peanut oil in a large saucepan to 350 degrees. Fry mushrooms 6 at a time until golden brown. Using a slotted spoon, transfer to paper towels to drain.
Toss arugula with 9 tablespoons vinaigrette. Divide among salad plates. Top with hot mushrooms. Scatter Parmesan over salads. Mix capers with remaining vinaigrette; drizzle over mushrooms. Serve aioli in individual cups for dipping.
Serves 6.