Ingredients

• 3 slices bacon, diced
• 2 romaine hearts, roughly torn
• Parmesan cheese
• 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 and freshly ground pepper
• 12 oysters
• Oil, for frying
• Flour, for dredging

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Instructions

1. Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
2. 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.
3. 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.
4. 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.
5. For serving: In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.