Smoked Oyster Caesar Recipes
CAESAR SALAD BUFFET
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pulse the egg yolks, lemon juice, Dijon, garlic, Worcestershire and 2 teaspoons salt in a food processor fitted with the blade attachment or in a blender 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, black pepper and remaining teaspoon salt with the reserved 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 on each plate. Place a romaine heart half face-up on the dressing, then drizzle with additional dressing. Top with croutons, cracked black pepper and Pecorino-Romano.
CAESAR SHOOTER OYSTERS
Time 40m
Yield 12
Number Of Ingredients 21
Steps:
- Dip the rim of the glass in a bit of lemon juice and then the salt mixture.Use grilled battered pickles for garnish and add a flavoured salt rim.
SMOKED OYSTER CAESAR
In this recipe, smoky canned oysters complement the rich egg yolks and provide flavor for oyster cracker croutons. Other canned fish are good Caesar salad material, providing they are packed in oil, which amps up their flavor almost to a condiment level of oomph.
Provided by Justin Warner
Categories Salad Lettuce Oyster Quick & Easy Dinner Fish Cheese Egg Appetizer Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8 people
Number Of Ingredients 13
Steps:
- 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.
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