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  • Killer Caesar Salad with Oyster Croutons

Killer Caesar Salad with Oyster Croutons

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Suits

Photo: Killer Caesar Salad with Oyster Croutons

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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      • Print Recipe

      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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      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on January 28, 2012

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        Without question... one of the best tasting Ceasar dressing I've had. Love how quick it comes together and LOVE how it tastes. 5 stars from the Curious Diner Blog.

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      • on January 21, 2012

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        Just made this last night, with some substitutions: olive oil for canola oil; ciabatta bread croutons for the oyster croutons; and 1 tablespoon of mayonnaise, as I'm squeamish when it comes to raw egg yolk. This truly is the very best Caesar dressing recipe I have ever tasted. Thank you, Chef Hughes!

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      • on January 20, 2012

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        For the past two years I've been on a quest to find a good Caesar Salad dressing and I think I finally found it with this recipe! The dressing is definitely a home-run! The salad is restaurant quality and was a real winner with my family.

        I noticed on the show Chuck said to use Canola Oil, but on the website, it said Vegetable Oil. I used Canola and it worked out fine. The recipe also calls for the juice of one lemon, but be careful--if your lemon is really large, you may only need the juice of 1/2 the lemon. I also substituted the fresh oysters for canned, and they were still very tasty!

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