| This recipe is liked by 0 person(s). |
CAESAR - Caesar Salad with Oyster Croutons
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Recipe courtesy Chuck Hughes 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 | |
| freshly ground pepper | |
| For the oyster croutons: | |
| 12 | oysters |
| Oil, for frying | |
| Flour, for dredging | |
Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
DIRECTIONS
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
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe