Killer Caesar Salad With Oyster Croutons

A Chuck Hughes recipe from the Cooking channel.

• Ready In: 30 mins
• Serves: 4

Ingredients

• FOR THE CAESAR SALAD

• 3  slices bacon, diced
• 2  romaine lettuce hearts, roughly torn
•  parmesan cheese

• FOR THE DRESSING

• 1  egg yolk
• 1  garlic clove, smashed
• 2  tablespoons Dijon mustard
• 2  anchovies (optional)
• 1  tablespoon capers
• 1⁄2 cup  vegetable oil
• 1  lemon, juice of
• 1⁄2 cup  grated parmesan cheese, divided
•  salt & freshly ground black pepper

• FOR THE OYSTER CROUTONS

• 12  oysters (without shells)
•  oil, for frying
•  flour, for dredging

Directions

1. 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.
2. For the dressing: To a food processer add the egg yolk, garlic, Dijon mustard and anchovies and process 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 (1/4 cup). Add a little water if the consistency is too thick. Season with pepper; set aside.
3. For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Dredge oysters in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel.
4. To complete, into a large bowl mix the romaine lettuce with the vinaigrette. Add the bacon and remaining Parmesan. Garnish with the oyster croutons and serve.