Gulf Oyster Romaine Salad Recipe

Prepare anchovy-herb butter

In a small bowl, soften 4 tbs unsalted butter to room temperature. Finely chop 3 anchovy fillets and combine with 2 tbs mixed chopped fresh herbs. Stir anchovy and herbs into the butter until evenly distributed. Season with a pinch of black pepper. Refrigerate while you prepare other elements so it firms slightly.

Toast pine nuts

In a small dry skillet over medium heat, toast 3 tbs pine nuts, shaking the pan frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool.

Warm ricotta

Place 1 cup ricotta in a small bowl and stir in 1 tsp coarse black pepper. Briefly warm the ricotta in the microwave for 15–20 seconds or place bowl over a pot of barely simmering water until slightly warm and spreadable; keep warm.

Dress oysters

Arrange 12 shucked Gulf oysters on a bed of crushed ice or on chilled serving plates. Place a small dollop (about 1/2 tsp) of the anchovy-herb butter on each oyster so it melts slightly from the oyster's temperature. Add a small spoonful (about 1/2 tbs) of pepper conserva to 6 of the oysters, and for the other 6 add a small spoonful (about 1/2 tbs) of the warm ricotta. Scatter toasted pine nuts over oysters that have ricotta. Keep oysters chilled until plating if serving cold; if you prefer the butter melted, briefly broil the topped oysters (see optional broil note).

Optional broil: preheat broiler to high. Place prepared oysters on a sheet pan and broil 1–2 inches from heat for 1–2 minutes just until butter melts and ricotta warms and edges barely brown. Watch closely to avoid overcooking.

Emulsify dressing

In a medium bowl, mash 2 anchovy fillets with 1 tsp minced garlic and 1 tsp Dijon until a paste forms. Whisk in 1 egg yolk until smooth. Add 2 tbs fresh lemon juice and 1 tsp Worcestershire sauce and whisk to combine. Slowly drizzle in 6 tbs extra-virgin olive oil while whisking continuously to create an emulsion. Once thickened, fold in 3 tbs grated Parmesan. Season with 1 tsp salt and 1/2 tsp black pepper; taste and adjust lemon, salt, or anchovy as needed. Refrigerate until ready to toss.

Make garlic croutons

Preheat oven to 375°F (190°C). Toss 2 cups cubed ciabatta with 2 tbs extra-virgin olive oil and 1/2 tsp salt on a baking sheet. Spread in a single layer and bake until golden and crisp, 10–12 minutes, tossing once. Remove from oven and while hot, rub the warm croutons with the cut sides of 2 garlic cloves to infuse them with garlic flavor. Cool slightly.

Prepare romaine

Tear or chop the 2 romaine hearts into large bite-size pieces, then spin or pat dry to remove excess water. Place romaine in a large bowl.

Toss salad

Add the prepared Caesar dressing to the romaine (start with about 3–4 tbs dressing and add more to taste) and toss gently to coat evenly. Add garlic croutons and toss once more.

Plate the salad: divide the dressed romaine among 4 plates (or one large platter). Arrange the oysters around or on top of the romaine as desired, alternating oysters topped with pepper conserva and oysters topped with ricotta + pine nuts.

Finish: Drizzle 1 tbs extra-virgin olive oil over the plated salad, scatter remaining toasted pine nuts if any, and garnish with 1/4 cup microgreens or chopped parsley. Serve with lemon wedges alongside for squeezing.

Serve immediately so romaine remains crisp and oysters are enjoyed chilled or slightly warm depending on preparation choice.