Killer Caesar Salad With Oyster Croutons

• 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

1. For the salad: In a skillet, cook the bacon until crispy, about 8 minutes.
2. Remove from skillet and set aside on paper towel to soak up the excess fat.
3. For the dressing: To a food processer add the egg yolk, garlic, Dijon mustard and anchovies and process until a paste forms.
4. Add the capers and blend well.
5. Add oil slowly in a continuous stream, whisking until it emulsifies.
6. Add lemon juice and half the Parmesan cheese (1/4 cup).
7. Add a little water if the consistency is too thick.
8. Season with pepper; set aside.
9. For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Dredge oysters in the flour.
10. Fry oysters for 2 minutes or until golden brown.
11. Remove and set aside on paper towel.
12. To complete, into a large bowl mix the romaine lettuce with the vinaigrette.
13. Add the bacon and remaining Parmesan.
14. Garnish with the oyster croutons and serve.

bacon, romaine lettuce hearts, parmesan cheese, egg yolk, garlic, mustard, anchovies, capers, vegetable oil, lemon, parmesan cheese, salt, oysters, oil, flour

Taken from www.food.com/recipe/killer-caesar-salad-with-oyster-croutons-489422 (may not work)