Spinach and Crispy Oyster Salad with Rosemary-Dijon Dressing

Name: Spinach and Crispy Oyster Salad with Rosemary-Dijon Dressing
Yield: makes 4 servings
Ingredients: 1 pint (about 24) shucked oysters; 2 cups dry bread crumbs; 4 tablespoons chopped fresh herbs (such as sage, rosemary, and parsley), or 2 tablespoons mixed dried herbs; 1 cup egg whites (from about 8 large eggs), lightly beaten; 6 cups spinach, stemmed, washed, and dried; 4 large or 8 small button mushrooms, sliced; Olive or vegetable oil, for frying; Rosemary-Dijon Dressing; 4 scallions, thinly sliced, as garnish; 2 tablespoons finely chopped shallots; 1/4 cup red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon fresh lemon juice; 3/4 cup olive oil; 1 tablespoon chopped fresh rosemary; Salt and pepper; Hot sauce; (makes about 1 cup, enough for 4 servings plus a little left over)

December 14, 2011

This irresistible salad became a signature at Savoir Faire. I coat the oysters with bread crumbs flavored with sage, rosemary, and parsley—and strongly encourage you to use all three. The smell alone will have your mouth watering. Fried in this coating, the oysters take on a rich flavor that suggests stuffing. Placed atop a fresh spinach salad, the dish becomes a playful twist on Oysters Rockefeller (raw oysters on the half shell, topped with a spinach-bread crumb mixture and baked). The Rosemary-Dijon Dressing (which should be made first so the salad will come together easily at the end) is one you’ll make again and again—it’s delicious on just about any mix of greens.

Recipe notes

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