Caesar salad buffet
Indulge in a delectable Caesar salad buffet packed with crisp romaine lettuce, savory Parmesan cheese, zesty dressing, and crunchy croutons. Perfect for a flavorful feast!
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:
- In a food processor or blender, blend together egg yolks, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and 2 teaspoons of salt until well mixed. Slowly pour vegetable oil into the mixture while the machine is still running to create a smooth dressing.
- Separate the oysters from their oil, keeping 1 tablespoon of oil for the croutons. Add the oysters to the dressing and blend until they form a uniform mixture.
- In a medium skillet over medium-high heat, mix together crushed crackers, olive oil, black pepper, and the remaining teaspoon of salt with the saved oyster oil. Cook and stir frequently until the crackers turn crispy. Allow them to cool down.
- Distribute a dollop of the dressing onto each plate. Place a romaine lettuce heart half-side up on the dressing, then drizzle some more dressing on top. Sprinkle with the prepared croutons, freshly ground black pepper, and grated Pecorino-Romano cheese.
Summary:
- Calories: 2477 kcal
- Fat: 212 g
- Protein: 44 g
- Carbs: 115 g
- Potassium: 3091 mg
- Magnesium: 249 mg