Killer Caesar Salad With Oyster Croutons

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.