Caesar Salad With Oysters.

Mar and Ver wanted fried oysters. You know who you are. I give you fried oysters on Caesar Salad. With semi-croutons.

We're still on our second bushel of oysters and looking for different ways to enjoy these bivalve mollusks. Tonight, Mr. Hawthorne fixed a Caesar Salad with fried oysters and croutons.

Mr. Hawthorne is quite the little shucker.

I buy these baguettes from Schwann's and always have some in my freezer. They're great to make quick croutons out of. They come in a package of three and Mr. Hawthorne calls them "briquettes." Bake according to package directions, (375 degrees for maybe 12 minutes), cool, then pull into pieces. Saute in butter and olive oil along with some garlic and herbs of your choice. Parsley. Sage. Rosemary. Thyme. Oregano. Whatever. Place in low, slow oven until crisp.

Rosie's Caesar Salad dressing: 4-6 cloves garlic 1 tin anchovies, drained and rinsed 2 lemons 2 TB Dijon mustard 2 TB Lea & Perrins Worcestershire sauce 1 large egg, coddled 1 - 1 1/2 cups olive oil (I use ELBOO. That's Extra Light Bertolli Olive Oil.) 1 cup grated Parmesan cheese (I use Il Villagio from the Teeter.) Mince garlic and coarse chop anchovies then mash into a paste. A mortar and pestle works well here. Whisk in the juice of 2 lemons. Add 2 TB Dijon mustard and 2 TB Lea & Perrins Worcestershire Sauce. Whisk in 1 coddled egg. To coddle an egg, boil water and let the egg sit in the boiled water for one minute. Consider the egg coddled and whisk it in. Slowly whisk in a thin stream of olive oil to emulsify. Add in about 1 cup grated Parmesan cheese.

Hits the spot every time. Enjoy.