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Crispy Oyster Salad

Serves1
IngredientsSeafood
Day PartLunch, Dinner
Menu PartSalad
Cuisine TypeAmerican

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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