| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon Worcestershire sauce
- 3 teaspoons kosher salt
- 3/4 cup vegetable oil
- One 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 heads halved lengthwise
- 1/4 cup grated Pecorino-Romano
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 413 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 64 mg |
| Sodium | 592 mg |
Reviews
This is a different twist on traditional ceaser dressing. You don’t get the brine taste of anchovies obviously but something different