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
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.