Killer Ceasar Salad with Oysters Croûtons

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

Easy, Moderate, Complex

Prep Time: 10 minutes

Cook Time: 10 minutes

Inactive Prep Time:

Yield: 4 servings


  • For the Caesar salad :
    • 3 slices of bacon, diced
    • 2 romaine hearts, roughly torn
    • Parmesan cheese
  • For the dressing:
    • 1 egg yolk
    • 2 tablespoons Dijon mustard (30 ml)
    • 1 garlic clove, smashed
    • 2 anchovies (optional)
    • 1 tablespoon of capers
    • 1/2 cup vegetable oil (125 ml)
    • Juice of 1 lemon
    • 1/2 cup grated parmesan cheese (125 ml)
    • Salt and pepper to taste
  • For the oysters croûtons:
    • 12 oysters
    • Flour for dredging
    • Oil for frying


  1. For the Caesar 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: Add the 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.
  3. For the oysters croûtons: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.
  4. For Serving: In a large bowl, mix the romaine lettuce with the vinaigrette.  Add bacon and parmesan.  Garnish with the oysters croûtons and serve.