Oyster Orgy Salad Recipes

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SPINACH AND CRISPY OYSTER SALAD WITH ROSEMARY-DIJON DRESSING



Spinach and Crispy Oyster Salad with Rosemary-Dijon Dressing image

This irresistible salad became a signature at Savoir Faire. I coat the oysters with bread crumbs flavored with sage, rosemary, and parsley-and strongly encourage you to use all three. The smell alone will have your mouth watering. Fried in this coating, the oysters take on a rich flavor that suggests stuffing. Placed atop a fresh spinach salad, the dish becomes a playful twist on Oysters Rockefeller (raw oysters on the half shell, topped with a spinach-bread crumb mixture and baked). The Rosemary-Dijon Dressing (which should be made first so the salad will come together easily at the end) is one you'll make again and again-it's delicious on just about any mix of greens.

Yield makes 4 servings

Number Of Ingredients 18

1 pint (about 24) shucked oysters
2 cups dry bread crumbs
4 tablespoons chopped fresh herbs (such as sage, rosemary, and parsley), or 2 tablespoons mixed dried herbs
1 cup egg whites (from about 8 large eggs), lightly beaten
6 cups spinach, stemmed, washed, and dried
4 large or 8 small button mushrooms, sliced
Olive or vegetable oil, for frying
Rosemary-Dijon Dressing
4 scallions, thinly sliced, as garnish
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3/4 cup olive oil
1 tablespoon chopped fresh rosemary
Salt and pepper
Hot sauce
(makes about 1 cup, enough for 4 servings plus a little left over)

Steps:

  • Rinse and drain the oysters, then dry them thoroughly on paper towels. On a plate or pie tin, combine the bread crumbs and herbs. Dip the oysters in frothy egg whites and then in herbed bread crumbs. Press the oysters in the crumbs to ensure an even coating. Lay the oysters on a tray in one layer and set aside or refrigerate (uncovered) until ready to cook. Prepare the spinach and divide among four plates. Arrange mushroom slices around the spinach. Heat 1 inch of olive oil in a medium skillet over medium-high heat. Add the oysters and cook until evenly golden brown, about 4 minutes. Divide oysters evenly among the four plates. Drizzle with the dressing and sprinkle with scallions. Serve immediately.
  • Whisk together the shallots, vinegar, mustard, and lemon juice in a small bowl. Slowly whisk in the olive oil until the dressing is creamy and emulsified. Stir in the rosemary and season with salt, pepper, and hot sauce. Taste and adjust seasonings, adding more oil if the dressing is too sharp.
  • For this dish, I suggest panfrying in olive oil because I love the flavor, but you can use any neutral vegetable oil, such as canola or peanut. Either way, you should use enough oil to completely cover the bottom of the pan, and make sure it gets good and hot (but not smoking). To reduce spattering when frying, see that your oysters are dry before dipping them into the egg white and bread crumbs. You might also invest in a spatter screen, which is inexpensive and works well. If your mushrooms aren't nice enough to use raw, you can sauté them.

FRIED OYSTER SALAD WITH LEMON DRESSING



Fried Oyster Salad With Lemon Dressing image

Crunchy fried oysters over a cool bed of lettuce drizzled with a refreshing lemony dressing. It's a meal unto itself.

Provided by gailanng

Categories     Greens

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 16

vegetable oil, for frying
24 oysters, shucked, small to medium-sized
2 egg whites
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb arugula or 1/2 lb spring greens
lemon, dressing (recipe follows)
lemon wedge, for serving
1/2 cup olive oil
1/4 cup meyer lemon juice (if unavailable, substitute 3 tablespoons fresh lemon juice and 1 tablespoon orange juice)
1/4 cup grated parmesan cheese
1 tablespoon mayonnaise
2 teaspoons minced garlic
salt and pepper

Steps:

  • In a deep skillet, heat 1/4 inch of the vegetable oil until very hot.
  • While oil is heating, whisk the egg whites in a pie plate and set aside. In another pie plate, whisk together the flour, cornmeal, salt and pepper.
  • When oil is ready, dip each oyster into egg whites, drain and then roll in flour mixture. Be sure all sides of oysters are coated with flour. Shake oysters lightly to remove excess flour and carefully arrange oysters in hot oil.
  • When arranging oysters in pan, begin at outer edge and lay oysters in a ring around outside of pan. Place a few oysters in center. Do not crowd pan. When you finish laying out oysters, first ones will be ready to turn. Turn all oysters and cook just until they turn golden-brown, for about 2 minutes total. Remove oysters from oil, drain on paper towels and keep warm. Continue with remaining oysters, if needed; discard any remaining egg whites and flour mixture.
  • Divide the arugula among serving plates. Divide fried oysters between portions of arugula, drizzle each plate with some of the Lemon Dressing and serve immediately with a lemon wedge on the side.
  • Lemon Dressing: In a small bowl, whisk together olive oil, Meyer lemon juice, grated Parmesan and minced garlic. Taste for seasoning, adding salt and freshly ground pepper to taste. May be made ahead and refrigerated for up to 1 week. Bring to room temperature before using.

Nutrition Facts : Calories 1441.7, Fat 76.5, SaturatedFat 13.4, Cholesterol 312.9, Sodium 2141.5, Carbohydrate 110.9, Fiber 6, Sugar 4.3, Protein 77.4

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