Smoked Oyster Caesar

• 2 egg yolks
• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons minced garlic
• 3 teaspoons kosher salt, divided
• 1 teaspoon Worcestershire sauce
• 3/4 cup vegetable oil
• 1 3.7-ounce can smoked oysters packed in oil
• 2 cups oyster crackers
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon freshly ground black pepper, plus more for serving
• 4 romaine hearts, bases removed and halved lengthwise
• 1/4 cup grated Pecorino Romano cheese

1. 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.
2. 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.
3. 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.
4. 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.
5. Dressing can be made up to 7 days ahead. Pour into a container and keep chilled.

egg yolks, lemon juice, mustard, garlic, kosher salt, worcestershire sauce, vegetable oil, oysters, oyster crackers, extravirgin olive oil, freshly ground black pepper, romano cheese

Taken from www.epicurious.com/recipes/food/views/smoked-oyster-caesar-salad (may not work)