Killer Caesar Salad With Oyster Croutons |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Chuck Hughes recipe from the Cooking channel. Ingredients:
3 slices bacon, diced |
2 romaine lettuce hearts, roughly torn |
parmesan cheese |
1 egg yolk |
1 garlic clove, smashed |
2 tablespoons dijon mustard |
2 anchovies (optional) |
1 tablespoon capers |
1/2 cup vegetable oil |
1 lemon, juice of |
1/2 cup grated parmesan cheese, divided |
salt & freshly ground black pepper |
12 oysters (without shells) |
oil, for frying |
flour, for dredging |
Directions:
1. 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.
2. For the dressing: To a food processer add the egg yolk, garlic, Dijon mustard and anchovies and process 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 (1/4 cup). Add a little water if the consistency is too thick. Season with pepper; set aside.
3. For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Dredge oysters in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel.
4. To complete, into a large bowl mix the romaine lettuce with the vinaigrette. Add the bacon and remaining Parmesan. Garnish with the oyster croutons and serve.
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