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Spinach Salad with Fried Oysters, Bacon-Blue Cheese Vinaigrette

Spinach Salad with Fried Oysters, Bacon-Blue Cheese Vinaigrette Recipe


  • 3 egg whites
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 20 each Louisiana oysters, shucked
  • 1 pound baby spinach
  • 1 head frisée lettuce, cleaned
  • 8 pieces of bacon, cooked crispy and crumbled

For Vinaigrette:

  • 1 egg
  • 1/2 cup blue cheese, in all
  • 1/4 teaspoon Dijon mustard
  • 3/4 cup grape seed oil
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white wine vinegar
  • 1/4 cup buttermilk
  • 1 teaspoon chives, chopped
  • 1 teaspoon parsley, chopped
  • black pepper, to taste


  1. In the bowl of a food processor, beat the egg, 1/4 cup of the blue cheese and Dijon.
  2. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs.
  3. Set aside.
  4. Whip the egg whites in a bowl until foamy.
  5. Mix the cornmeal, flour, salt, and pepper.
  6. Dip the oysters in the egg whites, then into the flour mixture.
  7. Deep fry in peanut or grapeseed oil at 375ºF for about 1 minute or until crispy.
  8. Toss the frisée and spinach with the vinaigrette.
  9. Top with the fried oysters, bacon, and remaining blue cheese.

Recipe and photograph courtesy of Louisiana Seafood

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