Crispy Oyster Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
1

Succulent oysters are breaded and fried until golden. They make a delightful topping for salad greens, and buttermilk vinaigrette adds zippy flavor.

Ingredients

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

Steps

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.

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