Killer Caesar Salad with Oyster Croutons

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5

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Total Reviews: 5

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  • on December 10, 2013

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    Soooo Good! Was a little weirded out about shucking oysters but so glad I did. Delicious

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  • 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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  • on January 04, 2012

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    Made this for my parents today and they loved it!

    My mom always has very small meals, but when I made this she got seconds and then thirds! It was very easy to make and I had everything on hand except the oysters, which is a huge plus because I can make it at a moment's notice. The Caesar dressing [sans anchovies] alone is worth 5 stars. DELICIOUS.

    A small modification: After dredging the oysters in the flour, I dipped them in egg and dredged in breadcrumbs. I did not have enough Parmesan to top off the salad but that didn't seem to make the dish any less tasty.

    Definitely getting added to the recipe box.

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