Fried Oyster Salad with Pernod Buttermilk Dressing

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
1 hr
Cook:
15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 egg
  • 1 lemon, juiced
  • 1 tablespoon Creole Mustard or whole grain mustard
  • 2 teaspoons minced garlic
  • 1/4 cup chopped green onions
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup buttermilk
  • 1 tablespoon Pernod
  • Dash Worcestershire sauce
  • Salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • 24 large shucked oysters
  • Essence, recipe follows
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup vegetable oil
  • 4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
Directions
  • 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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