CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPEñO DRESSING

Cornmeal-crusted Oyster and Black-eyed Pea Salad with Jalapeño Dressing image

This is another dish that Ashley taught me. It's too good not to share. Cornmeal-coated oysters are crisp-fried and placed atop a salad of black-eyed peas, scallions, and red peppers. A chiffonade of spinach and celery root adds additional flavor and crunch (but it's the killer sweet, hot Jalapeño Dressing that steals the show). Feel free to add a few more handfuls of greens to make this a more substantial salad. This is a great lunch salad with a fat wedge of corn bread and a cold beer.

Yield makes 4 servings

Number Of Ingredients 30

Ingredients

1 cup cornmeal
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
2 teaspoons minced fresh parsley
1 (14-ounce) can black-eyed peas, drained and rinsed, or 1 cup dried, cooked as directed below
1/2 onion stuck with 2 cloves, optional
Bay leaf, optional
1 red bell pepper, stemmed, seeded, and diced
4 scallions, finely sliced
Jalapeño Dressing
1 small celery root
2 tablespoons fresh lemon juice
Pinch of salt
Canola or peanut oil, for frying
1 pint (about 24) shucked oysters
1 cup Cornmeal Coating
10 ounces fresh spinach, cleaned and sliced into a chiffonade
5 garlic cloves
1 heaping tablespoon chopped pickled jalapeños, plus 1 or 2 whole pickled jalapeños, minced
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar
1/4 cup apple cider vinegar
1/2 cup olive oil
1 shallot, finely minced
(makes about 1 cup)

Steps:

Mix all the ingredients in a small bowl or pie pan. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes. Drain and rinse. If you're using canned peas, drain and rinse. Combine peas with the bell pepper and scallions in a small bowl. Pour 1/2 cup Jalapeño Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
Use a chef's knife to trim away the rough skin and slice the celery root into fine julienne strips. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat. Bring to a boil, drain, and set aside to cool. Meanwhile, prepare the Cornmeal Coating.
Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat. Pour the shucked oysters into a colander and rinse, checking for shells. Pat them dry with paper towels. Dredge the oysters in the coating and place on a plate. When the oil is hot (about 350°F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes. Use a slotted spoon to remove them from the oil; drain on paper towels.
To serve, toss the celery root and spinach and place in a small mound on the center of each plate. Spoon black-eyed peas around the salad, and top with the fried oysters. Drizzle plate with any leftover dressing.
Combine the garlic, 1 tablespoon jalapeños, and mustard in a blender or food processor and pulse to puree. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth. With the blender running, add the olive oil in a slow, steady stream. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapeños.