Killer Caesar Salad with Oyster Croutons

  • prep time10 min
  • total time 20 min
  • serves 4

Chuck Hughes’ bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.

47 Ratings
Directions for: Killer Caesar Salad with Oyster Croutons


Caesar Salad

3 slices of bacon, diced

2 romaine hearts, roughly torn

Parmesan cheese


1 egg yolk

2 Tbsp Dijon mustard (30 ml)

1 clove of garlic, smashed

2 anchovies (optional)

1 Tbsp of capers

½ cup vegetable oil (125 ml)

Juice of 1 lemon

½ cup grated parmesan cheese (125 ml)

Salt and pepper to taste

Oyster Croutons

12 oysters

Flour for dredging

Oil for frying



Caesar Salad Dressing

1. Combine the egg yolk, Dijon mustard, garlic and anchovies to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly continuously 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.

Oyster Croutons

1. Remove oysters from their shells and dredge in the flour. Deep fry at 360 F for 2 minutes or until golden brown. Remove and set aside on paper towel.


1. In a large bowl, mix the romaine lettuce with the vinaigrette. Add bacon and parmesan. Garnish with the oysters croutons and serve.

See more: Salad, Main, Summer, Quick and Easy

More Recipes You'll Love