Spinach Salad with Fried Oysters, Bacon-Blue Cheese Vinaigrette
Ingredients:
- 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
Directions:
- In the bowl of a food processor, beat the egg, 1/4 cup of the blue
cheese and Dijon.
- Slowly emulsify the oil into the egg mixture.
When it begins to look creamy, add the lemon juice, vinegar, buttermilk,
pepper, and herbs.
- Set aside.
- Whip the egg whites in a bowl until
foamy.
- Mix the cornmeal, flour, salt, and pepper.
- Dip the oysters in the
egg whites, then into the flour mixture.
- Deep fry in peanut or
grapeseed oil at 375ºF for about 1 minute or until crispy.
- Toss
the frisée and spinach with the vinaigrette.
- Top with the fried oysters,
bacon, and remaining blue cheese.
Recipe and photograph courtesy
of Louisiana Seafood
Cajun Recipes Page 1