In three separate bowls, set up a dredging station: one with flour mixed with salt and black pepper, another with buttermilk, and the last with cornmeal. Dip each oyster in flour, then buttermilk, and finally coat in cornmeal. Heat vegetable oil in a deep pan over medium-high heat, and fry the oysters until golden brown, about 2-3 minutes per side. Drain on paper towels.

Make the Caesar Dressing

In a bowl, whisk together mayonnaise, minced garlic, lemon juice, Worcestershire sauce, and anchovy paste. Season with salt and black pepper to taste. Set aside.

Prepare the Croutons

Cube the French bread and toss with olive oil, salt, and pepper. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown.

Boil the Eggs

Boil farm eggs in water for 8-10 minutes. Once done, cool in ice water, peel, and set aside.

Assembly

Assemble the Salad

In a large bowl, toss the romaine lettuce with the Caesar dressing until well coated. Add in the fried oysters, shaved Parmigiano-Reggiano, and croutons. Toss gently to combine.

Serve

Plate the salad and cut the boiled eggs in half. Place them on top of the salad for garnish.