Killer Caesar Salad with Oyster Croutons

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Suits
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: 5 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE CAESAR SALAD:
  • 3 slices bacon, diced
  • 2 romaine hearts, roughly torn
  • Parmesan cheese
    FOR THE DRESSING:
    • 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
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      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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