Caesar salad and oysters are undeniably two of the world's greatest foods. Together, they create the ultimate mash-up: baked oysters topped with Caesar-style breadcrumbs. The result? A dish with a savory, umami flavor that packs a punch.
Pro tip: Serve alongside our Smoked Salmon Dip, Dirty Martini Shrimp Cocktail, and Caviar for an impressive sea-cuterie spread!
Ingredients
½ cup spinach, finely chopped
2 Tablespoons Parmesan cheese, grated
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for a bit of heat)
1 teaspoon Dijon mustard
2 Tablespoons heavy cream
1 Tablespoon lemon juice
¼ cup panko breadcrumbs
1 Tablespoon olive oil
1 garlic clove, finely minced
2 Tablespoons Parmesan cheese, grated
½ teaspoon lemon zest
salt and black pepper, to taste
lemon wedges
fresh parsley, chopped (for garnish)
extra shaved Parmesan (optional)
For the Oysters
For the Caesar Breadcrumbs
For Serving
Directions
Prepare the breadcrumb topping
In a medium bowl combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, salt, and black pepper. Drizzle with the olive oil and toss to combine. Set aside.
Make the spinach filling
In a medium bowl, combine the chopped spinach, grated Parmesan, minced anchovy, black pepper, red pepper flakes (if using), Dijon mustard, heavy cream, and lemon juice.
Mix until well combined, creating a thick, creamy mixture.
Assemble the oysters
Preheat your broiler to high and arrange the oysters on a baking sheet lined with a layer of rock salt or crumpled foil to keep them steady.
- Spoon a small amount of the spinach mixture onto each oyster, spreading it evenly over the surface.
- Top each oyster with a generous sprinkle of the Caesar breadcrumb topping.
Broil the oysters
Broil the oysters for 3-5 minutes, or until the topping is golden and bubbly, and the oysters are just cooked through.
Serve
Transfer the oysters to a platter and garnish with fresh parsley and extra shaved Parmesan, if desired.
Serve immediately with lemon wedges on the side.