Printable Area
Killer Caesar Salad with Oyster Croutons
Recipe courtesy Chuck Hughes
- Total Time:
- 25 min
- Prep:
- 10 min |
- Inactive Prep:
- 5 min |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- FOR THE CAESAR SALAD:
- 3 slices bacon, diced
- 2 romaine hearts, roughly torn
- Parmesan cheese
- FOR THE DRESSING:
- 1 egg yolk
- 1 clove garlic, smashed
- 2 tablespoons Dijon mustard
- 2 anchovies, optional
- 1 tablespoon capers
- 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
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.