Smoked Oyster Caesar
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 people
- 3/4 cup vegetable oil
- 1 teaspoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1/4 cup fresh lemon juice
- 2 teaspoons minced garlic
- 1 tablespoon extra-virgin olive oil
- 2 egg yolks
- 1/4 cup grated pecorino romano cheese
- 3 teaspoons kosher salt, divided
- 1 3.7-ounce can smoked oysters packed in oil
- 2 cups oyster crackers
- 1 teaspoon freshly ground black pepper, plus more for serving
- 4 romaine hearts, bases removed and halved lengthwise
- Carbohydrate 14 g(5%)
- Cholesterol 48 mg(16%)
- Fat 26 g(41%)
- Fiber 3 g(13%)
- Protein 6 g(11%)
- Saturated Fat 3 g(15%)
- Sodium 444 mg(18%)
- Calories 310
Preparation In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing. Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth. Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool. Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese. Do ahead Dressing can be made up to 7 days ahead. Pour into a container and keep chilled. Reprinted with permission from The Laws of Cooking: And How to Break Them, by Justin Warner, copyright © 2015, published by Flatiron Books.
Preparation In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing. Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth. Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool. Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese. Do ahead Dressing can be made up to 7 days ahead. Pour into a container and keep chilled. Reprinted with permission from The Laws of Cooking: And How to Break Them, by Justin Warner, copyright © 2015, published by Flatiron Books.
