Killer Caesar Salad With Oyster Croutons Food

OYSTER ORGY SALAD

Steps:

• In large cast iron pot, heat oil to 350 degrees F.
• Pour fish fry into a mixing bowl. Whisk together eggs and milk to make an egg wash. Dredge oysters in fish fry. Shake off excess batter from oysters. Dip oysters in egg wash and then re-dredge in fish fry. Place oysters into oil individually and fry 1 to 2 minutes, or until golden brown. Drain oysters on paper towels.
• Place spinach onto 4 salad plates. Slice Brie into 1-ounce portions. Place pats of Brie on the spinach. Arrange oysters evenly on salad. Drizzle dressing to taste and garnish with pimentos, bacon, and croutons.
• Blend ingredients until texture is even. Season with salt and pepper, to taste.
• Mix all ingredients in food processor. Place in refrigerator to chill.

KILLER CAESAR SALAD WITH OYSTER CROUTONS

Steps:

• Chuck Hughes' bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic.
• For the salad: In a skillet, cook the bacon until crispy, about 8 minutes. Remove from skillet and set aside on paper towel to soak up the excess fat.
• For the dressing: Add the yolk, garlic, Dijon mustard, and anchovies, if using to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly in a continuous stream, whisking until it emulsifies. Add lemon juice and half the Parmesan cheese. Alternately, you can combine these ingredients in a blender and slowly add the oil. Add a little water if the consistency is too thick. Season with pepper. Set aside.
• For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Remove the oysters from their shells and dredge in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel.
• For serving: In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.

SMOKED OYSTER CAESAR

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.

KILLER NOODLE SALAD

Steps:

• In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
• Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
• Toss in carrots and lettuce.
• Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
• If salad seems a little dry, add a little more soy sauce and vinegar.
• Top with seared ahi, poached chicken, or any protein of choice.
• Serve cold or at room temperature.