FRIED OYSTER SALAD WITH PERNOD BUTTERMILK DRESSING

Fried Oyster Salad with Pernod Buttermilk Dressing image

Provided by Emeril Lagasse

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.