CAESAR SALAD BUFFET

Caesar Salad Buffet image

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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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

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.