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Oyster Poor Boy Salad




Source of Recipe


Internet


List of Ingredients




(serves 12)

3 dozen oysters, shucked
1 1/2 cups all-purpose flour
1 1/2 tablespoons dried thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup vegetable oil
12 cups mixed baby greens, washed and dried
Spicy Cajun Vinaigrette (see recipe below)
12 to 24 slices toasted French bread

Drain the oysters and pat dry with paper towels. Stir together the flour, thyme, salt, black pepper and cayenne pepper on a plate. In a skillet over medium-high heat, heat the oil. Dredge each oyster in the seasoned flour, shaking off excess. Set aside on a piece of waxed paper. Cook the oysters in batches, 1 to 2 minutes on each side until golden brown. Don't overcrowd the pan and don't overcook the oysters. Drain on a rack covered with brown paper.

Toss the baby greens with the vinaigrette, then top with the oysters. Serve with French bread or croutons.



Recipe