Oyster Rockefeller Salad with Herbsaint Vinaigrette
Oyster Rockefeller Salad with Herbsaint Vinaigrette
Oyster Rockefeller Salad with Herbsaint Vinaigrette
Directions
Chill four large dinner plates. Toss clean, fresh spinach with Herbsaint Vinaigrette. Place 4 oz. in center of each plate. Divide fried oysters between plates, placing on top of spinach.
Sprinkle sliced red onions, then shaved Asiago cheese (5 shavings) on each salad. Serve.
Ingredients
20 slices cheese, Asiago
32 rings Peak Fresh Produce® Onion(s), Red, paper thin slices
16 oz Peak Fresh Produce® Spinach
Fried Oysters
Directions
Place flour in a bowl and season with salt & pepper.
In a separate bowl, whip 3 eggs then whip in milk.
In a third bowl, combine cornmeal & corn flour then season with salt and pepper.
Heat a pan over medium-high heat then add oil (oil temp. should be 350°). Dredge oysters in all-purpose flour, eggwash then cornmeal/corn flour mix. Fry oysters for 1 minute on each side. Drain and serve.
Ingredients
2 cups Brilliance® Premium Oils Vegetable Oil
1/2 cup cornmeal
1 cup flour, all-purpose
1/2 cup flour, corn
1/4 cup Nature's Best Dairy® Milk
24 oyster(s), shucked
1 tsp pepper, freshly ground
1 tsp salt
Herbsaint Vinaigrette
Directions
Add egg yolk, green onion, honey, parsley, garlic, red wine vinegar, anchovies, Herbsaint and shallots.
Blend, then slowly drizzle in oil to meet desired consistency.
Salt and pepper to taste. Refrigerate until ready to serve.
