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Fried Oyster Salad with Pernod Buttermilk Dressing Recipe


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     Fried Oyster Salad with Pernod Buttermilk Dressing

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1/4 c Green Onions ; chopped
1 tb Pernod
4 c Assorted greens
2 ts Garlic ; minced
1/4 c Buttermilk
Black Pepper ; freshly ground
1 ds Worcestershire Sauce
And spinach) (arugula; frisee, radicchio,
1 tb Creole Mustard or whole
1 c olive oil
24 lg Shucked oysters
1 Egg
1/2 c Grated Parmigiano-Reggiano
1/2 c Vegetable oil
1 c Cornmeal
Juice of one lemon
1 c Flour
Salt ; to taste

In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, butter milk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour. Season the oysters with Emerils Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flours with Essence. In a large skillet heat the vegetable oil. Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence.
Set aside and keep warm. Toss the greens with the dressing. Season the greens with salt and pepper. Mound the greens in the center

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