Chuck Hughes’ bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
3 slices of bacon, diced
2 romaine hearts, roughly torn
Parmesan cheese
Dressing1 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 Croutons12 oysters
Flour for dredging
Oil for frying
Serve1. 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 Croutons1. 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.
Serve1. 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
https://www.foodnetwork.ca/recipe/killer-caesar-salad-with-oyster-croutons/11592/
