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bacon romaine lettuce hearts Parmesan cheese egg yolk garlic mustard anchovies capers vegetable oil lemon Parmesan cheese salt oysters oil flour
Viewed: 51 - Published at: 9 years agoIngredients
- 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
- 12 cup vegetable oil
- 1 lemon, juice of
- 12 cup grated parmesan cheese, divided
- salt & freshly ground black pepper
- 12 oysters (without shells)
- oil, for frying
- flour, for dredging
Method
- 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: 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.
- 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.
- 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.
