Killer Caesar Salad with Oyster Croutons

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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For the Caesar salad: 

3 slices bacon, diced

2 romaine hearts, roughly torn

Parmesan cheese

For the dressing:

1 egg yolk

1 clove garlic, smashed

2 tablespoons Dijon mustard

2 anchovies, optional

1 tablespoon capers

1/2 cup vegetable oil

Juice of 1 lemon

1/2 cup grated Parmesan cheese

Salt and freshly ground pepper

For the oyster croutons:

12 oysters

Oil, for frying

Flour, for dredging


  1. Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.

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