This is my take on a Caesar Dressing; the smoked oysters are my ‘signature’ move. Not as salty (or fishy) as Anchovy fillets or paste, but still add a smoky and welcome flavour.
You can use this as a starting point and make whatever variations inspire you!
(Meal for two, side for four)
2 cloves garlic – mashed and minced
1 egg yolk (use runny, soft boiled if you don’t want to use raw)
1/4 cup SOOC Gourmet Garlic Olive Oil (or Tuscan Herb or Chipotle or Ultra Premium EVOO – you get the idea!)
2 -3 Smoked Oysters mashed & minced (or Anchovy fillets for a saltier version)
1 T SOOC Neapolitan Herb Dark Balsamic
1 T SOOC Sicilian Lemon White Balsamic
2 T fresh squeezed lemon juice
1/2 t zest from lemon
1/2 t Dijon Mustard
1 T grated Parmesan
1.5 heart of Romaine lettuce (usually packed in bags of 3 hearts)
4 strips of bacon
1/3 C Shaved Parmesan
SOOC Tuscan Croutons
Once everything is mashed, minced, squeezed etc., combine is a bowl and whisk vigorously. Put bowl in fridge while you fry the bacon to crispy, make the croutons and tear up the lettuce into bite size pieces. Place bacon on paper towel, then break into pieces. Dress and toss salad, then top with bacon and croutons toss again and finish with shaved Parmesan.