Oysters and squid
(a.k.a. its more poetic Italian name, calamari)
are deep-fried until crispy golden, then nestled in lemony-tart, leafy
greens. This heavenly Caesar ispectacular.
1 large head romaine lettuce, rinsed, dried, broken into bite-size pieces
2 big, fat garlic cloves, finely chopped
1 can (2 ounces) anchovy fillets, drained, chopped
1 tablespoon wholegrain or Dijon mustard
Grated zest of 1 medium lemon
1/4 cup fresh lemon juice
Freshly ground black pepper
1/2 cup fruity olive oil
1/2 cup freshly grated Parmesan cheese, plus extra for serving
About 3/4 cup all purpose flour
About 3/4 cup Japanese breadcrumbs (panko); or 1/2 cup fine dry breadcrumbs
1 large egg beaten with 2 tablespoons milk
1 1/2 pounds medium-small squid (uncleaned weight), cleaned, bodies cut into
1/4 inch rings, tentacles left hole, patted dry
18 freshly-shucked oysters, well drained
Canola oil for frying
place in plastic bag, seal, and refrigerate for a
minimum of 1 hour.
Whisk the garlic, anchovies, mustard, lemon zest,
lemon juice, and pepper in a medium bowl until
blended. Continue whisking while adding the olive
oil in a thin stream until thickened. Blend in
cheese. Cover and chill for several hours; rewhisk
before using, if necessary.
Just before serving, place flour and breadcrumbs on
2 separate pieces of wax paper. Beat egg and milk in
Coat the squid lightly with flour, then set on a
tray or plate in a single layer. Coat the oysters
lightly with flour; dip in egg mixture, allowing
excess to drain, then coat with breadcrumbs. Place
in a single layer on another tray or plate.
In a deep, large, heavy skillet, heat about 1 1/2
inches oil over high heat until 360 degrees F. Fry
the squid in batches (covering skillet with spatter
screen, if desired, as squid has a tendency to
spatter while frying) for 1 minute or until crisp
and pale golden--no longer; remove to paper towels
to drain and sprinkle with salt.
Fry the oysters in batches for several seconds each
side or until crisp and golden; remove to paper
towels to drain and sprinkle with salt.
Immediately toss the crisped lettuce in a very large
salad bowl with the dressing until thoroughly
coated. Divide the dressed greens among chilled
dinner plates and top with the just-fried oysters
and calamari. Serve with extra Parmesan cheese.