OYSTER ORGY SALAD
Steps:
- In large cast iron pot, heat oil to 350 degrees F.
- Pour fish fry into a mixing bowl. Whisk together eggs and milk to make an egg wash. Dredge oysters in fish fry. Shake off excess batter from oysters. Dip oysters in egg wash and then re-dredge in fish fry. Place oysters into oil individually and fry 1 to 2 minutes, or until golden brown. Drain oysters on paper towels.
- Place spinach onto 4 salad plates. Slice Brie into 1-ounce portions. Place pats of Brie on the spinach. Arrange oysters evenly on salad. Drizzle dressing to taste and garnish with pimentos, bacon, and croutons.
- Blend ingredients until texture is even. Season with salt and pepper, to taste.
- Mix all ingredients in food processor. Place in refrigerator to chill.
CRISPY FRIED OYSTERS WITH WASABI AIOLI AND ASIAN PEAR AND ENDIVE SALAD
Provided by Anne Burrell
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
- To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
- Toss the endives and pear in a small bowl and set aside.
- Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
- Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
- To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.
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.
ASIAN PEAR SALAD FOR TWO
"I created this recipe using ingredients I had on hand from a recent party-and was delighted with the outcome! It's beautiful to look at, delicious and so simple to fix. I get raves over it." -Shirlee Bodfield, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.
Nutrition Facts :
ASIAN PEAR SALAD
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.
ASIAN PEAR SALAD
This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
- Add the shallots to the vinaigrette then set aside.
- When serving, dress the greens lightly, season to taste, and serve immediately.
ASIAN PEAR AND FRISéE SALAD
Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée-further mellowed by leeks hot from the pan.
Provided by Melissa Roberts
Time 20m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Boil vinegar with sugar and 1/4 teaspoon salt in a small heavy saucepan, stirring, until reduced by half, about 3 minutes. Transfer to a cup.
- Wash leeks and pat dry. Cook in oil with 1/4 teaspoon salt in cleaned saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Arrange frisée and pear on plates. Drizzle with hot leeks in oil, then vinegar reduction. Grind pepper over salads.
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