Fried Oyster Salad with Pernod Buttermilk Dressing

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Dash Worcestershire sauce

Salt

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

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) 

4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)

1 egg

1 lemon, juiced

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