Smoked Oyster Caesar

Name: Smoked Oyster Caesar
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.