Name: Killer Caesar Salad with Oyster Croutons
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 slices bacon, diced; 2 romaine hearts, roughly torn; Parmesan cheese; 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; 12 oysters; Oil, for frying; Flour, for dredging

Directions

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.

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Killer Caesar Salad with Oyster Croutons

For the Caesar salad:

For the dressing:

For the oyster croutons:

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