Best Greens With Fried Oysters And Buttermilk Dressing Recipes

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GREENS WITH FRIED OYSTERS AND BUTTERMILK DRESSING



Greens with Fried Oysters and Buttermilk Dressing image

This delicious oyster recipe is courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12

1 large egg
3 tablespoons Pernod
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground black pepper
3/4 cup vegetable oil
1/4 cup buttermilk
1/4 cup chopped scallions
1/2 cup finely grated Parmesan, cheese plus more for serving
6 to 8 cups assorted greens, such as arugula, frisee, radicchio, watercress, or mustard
24 Fried Oysters

Steps:

  • Place egg, Pernod, if using, garlic, mustard, and lemon juice in the bowl of a food processor; season with salt and pepper. With the motor running, slowly add oil and process until an emulsion is formed. Add buttermilk, green onions, and 1/2 cup cheese; pulse to combine. Keep refrigerated until ready to use, up to 1 day.
  • Place greens in a large bowl; sprinkle with cheese and season with salt and pepper. Add enough dressing to just coat; toss to combine. Divide greens evenly between 4 plates; top with fried oysters. Sprinkle with cheese and drizzle with more dressing, if desired. Serve immediately.

GREENS WITH PICKLED CRANBERRIES AND BUTTERMILK DRESSING



Greens with Pickled Cranberries and Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup apple cider vinegar
1 teaspoon sugar
Kosher salt
2/3 cup dried cranberries
3 tablespoons unsalted butter
4 teaspoons finely chopped fresh sage
5 slices pumpernickel bread, cut into 1-inch pieces
Freshly ground pepper
1/3 cup buttermilk
1/3 cup sour cream
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1 small clove garlic, finely grated
1/2 cup fresh dill
1/4 cup fresh parsley
4 scallions, thinly sliced
1 head Bibb lettuce, leaves halved if large
3 heads baby lettuce (such as Little Gem), leaves halved if large

Steps:

  • Combine 1/3 cup water, the vinegar, sugar and a big pinch of salt in a small microwave-safe bowl or liquid measuring cup. Add the dried cranberries. Microwave until the liquid starts to simmer, 1 1/2 to 2 minutes. Let the cranberries sit in the liquid for 30 minutes to pickle slightly, then drain.
  • Meanwhile, preheat the oven to 375 degrees F. Combine the butter and sage in a small microwave-safe bowl and microwave until melted, about 1 minute. Toss with the bread pieces on a baking sheet; season with salt and pepper and spread in a single layer. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
  • Make the dressing: Combine the buttermilk, sour cream, mayonnaise, mustard, garlic, 1/4 cup dill, the parsley, 1 scallion, 3/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse to make a smooth dressing.
  • Gently toss the lettuces and the remaining 1/4 cup dill and 3 sliced scallions with the dressing in a large bowl; season with salt and pepper. Sprinkle with the cranberries and croutons and gently toss.

FRIED OYSTER SALAD WITH PERNOD BUTTERMILK DRESSING



Fried Oyster Salad with Pernod Buttermilk Dressing image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 27

Dash Worcestershire sauce
Salt
1 tablespoon Creole Mustard or whole grain mustard
2 teaspoons minced garlic
1/4 cup chopped green onions
1/2 cup grated Parmigiano-Reggiano
1/4 cup buttermilk
1 tablespoon Pernod
Freshly ground black pepper
1 cup olive oil
24 large shucked oysters
Essence, recipe follows
1 cup all-purpose flour
1 cup cornmeal
1/2 cup vegetable oil
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
4 cups assorted greens (arugula, frisee, radicchio, watercress and spinach)
1 egg
1 lemon, juiced
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, 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 Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour 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 and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

GREENS WITH BUTTERMILK DRESSING



Greens with Buttermilk Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 5 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a large bowl. Add 6 cups baby greens, 2 cups watercress, 1 cup halved grape tomatoes and 2 tablespoons chopped scallions. Season with salt and pepper. Toss to coat.

BUTTERMILK-HERB DRESSING



Buttermilk-Herb Dressing image

This tangy dressing loaded with fresh herbs brings any salad to life.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 4

3/4 cup mayonnaise
1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill)
Kosher salt and freshly ground black pepper
1/4 cup buttermilk

Steps:

  • Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

MEDLEY OF GREENS WITH BUTTERMILK DRESSING



Medley of Greens with Buttermilk Dressing image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 16m

Yield 6 servings

Number Of Ingredients 14

6 cups loosely packed mixed greens: iceberg and romaine lettuces, mesclun, and radicchio (washed and dried in a salad spinner or with paper towels)
2 large tomatoes, cut into wedges
2 cucumbers, peeled and cut into thin slices
2 carrots, peeled and sliced thin
1 to 2 shallots, diced
4 ounces feta cheese, cubed
1 lime
1 tablespoon fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh dill
1 clove garlic, peeled and quartered
3/4 cup buttermilk
1 teaspoon xanthan gum
Salt and pepper

Steps:

  • For the Salad:
  • In a large bowl, toss greens, tomatoes, cucumbers, carrots and shallots with enough dressing to coat. Sprinkle cubed feta cheese on top.
  • Microwave lime for about 30 seconds to release essential oils, and set aside to cool.
  • For the Dressing:
  • Turn on the blender and while it's running, add 1at a time through the feed tube, the parsley, chives, dill, and garlic, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk and xanthan gum until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.)

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