Killer Caesar Salad With Oyster Croutons

Submitted by Chuck Hughes

"This bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic. Recipe courtesy Chuck Hughes"

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• Caesar Salad

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

• 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
• salt & freshly ground black pepper

• Oyster Croutons

• 12 oysters
• oil, for frying
• flour, for dredging

directions

1. For the salad:

2. 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:

4. 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.

5. For the oyster croutons:

6. 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.

7. For serving:

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