Recipe courtesy of Chuck Hughes
Save Recipe Print
25 min
10 min
5 min
10 min
4 servings


For the Caesar salad: 
For the dressing:
For the oyster croutons:


Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.

For the salad: In a skillet, cook the bacon until crispy, about 8 minutes. Remove from skillet and set aside on paper towel to soak up the excess fat. 

For the dressing: Add the yolk, garlic, Dijon mustard, and anchovies, if using to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly in a continuous stream, whisking until it emulsifies. Add lemon juice and half the Parmesan cheese. Alternately, you can combine these ingredients in a blender and slowly add the oil. Add a little water if the consistency is too thick. Season with pepper. Set aside. 

For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Remove the oysters from their shells and dredge in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel. 

For serving: In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Caesar Salad

Recipe courtesy of Food Network Kitchen

Caesar Salad

Recipe courtesy of Wolfgang Puck

Julius Caesar Salad

Recipe courtesy of Ree Drummond

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Wrap

Recipe courtesy of Jeff Mauro

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories