FRIED OYSTER SALAD WITH LEMON DRESSING
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
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
FRIED OYSTER SALAD WITH PERNOD BUTTERMILK DRESSING
Provided by Emeril Lagasse
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour.
- Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil.
- Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side.
- Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.
- Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
FRIED SHALLOT CAESAR SALAD
The dressing here is great on this salad, but it can find a second (and third, and fourth) life in so many other simple meals. Use it as a dip for grilled asparagus and broccolini; slather it on burgers and BLTs; or combine it 50-50 with Greek yogurt and add chopped dill and black pepper to make a fried shallot Ranch dressing for dipping crudités (or chicken wings). Add it to a roast beef sandwich (or just serve it with the roast beef). It's a great party dip for chips (or anything you'd serve French onion dip with). This recipe calls for making the mayo from scratch, but you can use store-bought mayo as the base to make it even easier.
Provided by J. Kenji López-Alt
Categories dinner, lunch, weeknight, salads and dressings, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the shallot aioli: Combine shallots, egg, lemon juice, mustard, fish sauce, Worcestershire sauce and garlic in the bottom of a jar just wide enough to fit the head of an immersion blender (see Tip). Add the neutral oil, pouring it in slowly so that it forms a distinct layer on top of the other ingredients. Place the head of an immersion blender all the way at the bottom of the jar. Turn on the blender and slowly pull it up through the jar so that the oil is slowly incorporated and forms a creamy emulsion.
- Transfer the mixture to a medium bowl. Whisk in the extra-virgin olive oil, then whisk in water as needed until the dressing forms a light, creamy consistency. Season to taste with salt and pepper.
- Prepare the salad: If using homemade shallots, skip to Step 4. If using store-bought shallots, toast the shallots in a large skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. (Alternatively, you can toast the shallots on a sheet tray in an oven or toaster oven at 375 degrees until deep caramel brown, about 6 minutes.) Season generously with salt and transfer to a bowl.
- In a large bowl, toss the lettuce with a few tablespoons of the dressing, half of the fried shallots and the Parmesan until lightly coated. Taste some of it, then add more dressing and season to taste with salt and pepper as desired. Transfer to a serving bowl, sprinkle with remaining fried shallots, grate some more Parmesan on top, garnish with anchovies (if using) and serve. Leftover dressing can be stored in a sealed container in the fridge for up to 2 weeks.
OYSTER DRESSING
Make and share this Oyster Dressing recipe from Food.com.
Provided by Gaelige Coinnaigh
Categories Thanksgiving
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325-degrees. Coat an 15 x 11 x 2-inch baking pan with cooking spray.
- Melt butter in a saucepan over medium heat. Sauté celery and onion till tender. Stir in broth, seasoning, eggs and oysters. Remove from heat.
- Place bread cubes in a large bowl. Pour oyster mixture over and mix to coat. Transfer mixture to the prepared baking pan.
- Cover with foil and bake for 2 hours. Remove foil the last 30 minutes of baking time for the surface to crisp.
Nutrition Facts : Calories 281.7, Fat 18.7, SaturatedFat 10.5, Cholesterol 90.6, Sodium 630, Carbohydrate 21.4, Fiber 3.1, Sugar 3.1, Protein 9
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