Chef Choi Hyun-seok’s Elegant Caesar Salad with Crispy Fried Oysters
[October Seasonal Seafood Recipe] Chef Choi Hyun-seok’s Signature Caesar Salad and Fried Oysters for a Bountiful Autumn Table
This recipe recreates Chef Choi Hyun-seok’s special Caesar Salad and crispy-on-the-outside, tender-on-the-inside fried oysters, as featured on ‘Sumine Banchan’. Topping the salad with fresh oysters adds not only delicious flavor but also visual appeal. Adding pomegranate seeds at the end creates an even more gorgeous and flavorful salad. Elevate your special occasions with this recipe, utilizing October’s seasonal star, oysters.
For the Crispy Fried Oysters
- 1 cup fresh oysters (drained well)
- 2 large eggs (lightly beaten for egg wash)
- 1 cup panko breadcrumbs
- 1/2 cup tempura flour (or all-purpose flour)
- Vegetable oil (for deep-frying)
For the Flavorful Caesar Dressing
- 1/2 head romaine lettuce (washed thoroughly, dried, and torn into bite-sized pieces)
- 1/2 tbsp whole grain mustard
- 1 fresh egg yolk
- 1 tsp extra virgin olive oil
- A splash of fresh lemon juice (approx. 1 tsp)
- 1/3 tbsp minced garlic (finely minced)
- A few anchovy fillets or paste (finely minced)
- Parmesan cheese, grated (for dressing and garnish)
- 1/2 head romaine lettuce (washed thoroughly, dried, and torn into bite-sized pieces)
- 1/2 tbsp whole grain mustard
- 1 fresh egg yolk
- 1 tsp extra virgin olive oil
- A splash of fresh lemon juice (approx. 1 tsp)
- 1/3 tbsp minced garlic (finely minced)
- A few anchovy fillets or paste (finely minced)
- Parmesan cheese, grated (for dressing and garnish)
Cooking Instructions
Step 1
Begin by preparing the ingredients for the Caesar dressing, the heart of this delicious salad. Ensuring fresh ingredients are well-combined is key to achieving a deep, rich flavor.
Step 2
Also, prepare the ingredients for the fried oysters, which will be a perfect complement to the salad. Properly draining the oysters is crucial for the coating to adhere well and for achieving a crispy texture when fried.
Step 3
In a bowl, combine the fresh egg yolk, whole grain mustard for a zesty kick, and the finely minced anchovies (paste or fillets) for that umami depth. Whisk these ingredients together until they become slightly thickened and well-blended, using a whisk or fork.
Step 4
While continuously whisking, slowly drizzle in the extra virgin olive oil, a little at a time, as if creating a ribbon. Continue whisking until the mixture emulsifies, similar to making mayonnaise, resulting in a smooth and creamy base.
Step 5
Once the creamy base is ready, add the aromatic minced garlic, fresh lemon juice for brightness, and a pinch of grated Parmesan cheese for a savory, nutty flavor. Whisk everything together gently with a whisk until well combined. This is your restaurant-quality Caesar dressing! Taste and adjust seasoning with more lemon juice, salt, or pepper if desired.
Step 6
Wash the fresh romaine lettuce leaves under cold running water. After washing, it’s crucial to thoroughly dry them using paper towels or a salad spinner. Excess moisture can prevent the dressing from coating the leaves properly. Place the dried lettuce in a bowl, add about 2-3 tablespoons of the prepared Caesar dressing, and gently toss the leaves to coat without bruising them. It’s best to add the dressing gradually and taste as you go.
Step 7
Gently rinse the prepared oysters under cold water and pat them completely dry with paper towels. Lightly dust the oysters with tempura flour (or all-purpose flour); this helps the egg wash adhere better and prevents the coating from becoming too thick. Next, dip each oyster into the beaten egg wash, ensuring it’s fully coated.
Step 8
Roll the egg-washed oysters in the panko breadcrumbs, pressing gently to ensure an even coating. This step is key to achieving that delightful crispiness. Coat each oyster thoroughly with breadcrumbs and set them aside.
Step 9
Heat a generous amount of vegetable oil in a deep pan or pot to 170-180°C (340-350°F). To test the oil temperature, drop a small piece of breading; it should sizzle and float immediately. Carefully add the breaded oysters to the hot oil, being careful not to overcrowd the pan, as this can lower the oil temperature and result in soggy oysters.
Step 10
Fry the oysters, turning them occasionally, for about 2-3 minutes, or until they are a beautiful golden brown and crispy. Remove the fried oysters from the oil and place them on a plate lined with paper towels to drain any excess oil. This process ensures the oysters are crispy on the outside and tender on the inside.
Step 11
Arrange the dressed Caesar salad attractively on a serving plate. Generously top the salad with the freshly fried, warm oysters. For the final touch, grate some fresh Parmesan cheese over the oysters and garnish with a few jewel-like pomegranate seeds for a burst of color and flavor. Your elegant, Chef Choi Hyun-seok-inspired Caesar Salad with Fried Oysters is now ready to impress. It’s a perfect, sophisticated dish for a special home celebration.
