- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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
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.
