Crispy Oyster Salad
Succulent oysters are breaded and fried until golden. They make a delightful topping for salad greens, and buttermilk vinaigrette adds zippy flavor.
1⁄2 cup vegetable oil
8 oysters, freshly shucked
1⁄4 cup cornmeal
1 tsp. cayenne
1 cup mixed salad greens
2 bacon strips, cooked and cut into 1-in. pieces
Buttermilk vinaigrette, as needed
1. In a large pan, heat oil. Combine cornmeal with cayenne and salt and pepper and coat oysters completely.
2. Quickly sauté oysters until golden brown, about 1 min. per side.
3. Toss oysters with salad greens, bacon, and vinaigrette and serve.