Pecan-Breaded Oyster Salad


oystersalad

Courtesy of Chef Horst Pfeifer, Middendorf’s, Akers
MAKES 4 SERVINGS

  • 1 4-ounce package store-bought mesclun salad greens
  • 1 cup pecans
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1 cup fine, dry plain breadcrumbs
  • 1 teaspoon onion powder
  • 36 large Gulf oysters
  • 1 cup all-purpose flour
  • 2 eggs beaten with 2 tablespoons water (egg wash)
  • vegetable oil for frying

Process the pecans, garlic powder, mustard powder, breadcrumbs, and onion powder in a food processor to blend.

Drain the oysters in a strainer. Dust each oyster with flour, dip it in the egg wash, then roll it in the pecan/breadcrumb mixture.

Fry in hot oil (350°F) until golden, 60 to 90 seconds—depending on the size of the oyster.

Drain on paper towels.

Tamari Ginger Dressing
MAKES 3 CUPS

  • 4 ounces fresh ginger
  • 6 ounces red wine vinegar
  • 1/2 cup chopped red onion
  • 2 ounces tamari soy sauce
  • 1 tablespoon Louisiana honey
  • 4 ounces toasted sesame oil
  • 8 ounces extra-virgin olive oil
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint

Peel the ginger and chop until fine in the food processor.

Whisk the ginger and all other ingredients together, adjusting seasonings to personal preference.

Wasabi Aioli

  • 1 cup mayonnaise
  • wasabi paste, to taste
  • sherry vinegar, to taste

Add the mayonnaise to a small bowl. Whisk in wasabi paste and thin with sherry vinegar.

To Assemble
Toss the salad greens with 1/2 cup of the tamari dressing and divide among 4 salad plates. Top each salad with 9 fried oysters. Drizzle wasabi mayonnaise over the oysters. Serve immediately.

……….

Recipe courtesy of Louisiana Cookin’

 

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