Shaved Brussels Caesar Salad with Spiced Oyster Mushrooms

Prepare your oyster mushrooms first. Heat up 1 tablespoon of olive oil on medium-high heat. Add your mushrooms and seasoning (smoked paprika, a pinch of salt, a pinch of red pepper, and black pepper), and sauté until brown and crispy, stirring occasionally.

In a large bowl, add the anchovies and finely minced garlic. Using two forks, mash the anchovies with the garlic to break them down. Add the Dijon mustard, mayo, and lemon juice, and whisk together until smooth. Break up any remaining anchovy pieces, if needed. Slowly whisk in the 3 tablespoons of olive oil.

Add your shaved brussels sprouts to the bowl along with the grated Parmesan cheese and toss to evenly coat with the dressing. Plate the salad, and top with the crispy oyster mushrooms and a final sprinkle of black pepper.