Killer Caesar Salad With Oyster Croutons

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“A Chuck Hughes recipe from the Cooking channel.”

Ingredients Nutrition


  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.

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