Recipe courtesy of Justin Warner

Caesar Salad Buffet

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Pulse the egg yolks, lemon juice, Dijon, garlic, Worcestershire and 2 teaspoons salt in a food processor fitted with the blade attachment or in a blender until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing.
  2. Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth.
  3. Combine crackers, olive oil, black pepper and remaining teaspoon salt with the reserved oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool.
  4. Put a spoonful of the dressing on each plate. Place a romaine heart half face-up on the dressing, then drizzle with additional dressing. Top with croutons, cracked black pepper and Pecorino-Romano.
Don Angie

Caesar Salad

12m Intermediate 94%
CLASS
Geoffrey Zakarian

Kale Caesar

21m Easy 97%
CLASS
12m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now