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.
Ingredients
- 1 oz anchovies, pureed
- 1 egg, yolk(s)
- 1/4 tsp honey
- 2 tbsp liqueur, Herbsaint
- 1/2 tsp mustard, creole
- 1 Peak Fresh Produce® Garlic, Clove(s)
- 1/4 bunch Peak Fresh Produce® Onion(s), Green
- 1/2 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 1/2 cup Peak Fresh Produce® Shallot(s)
- 1 cup Piancone® Oil, Olive, Extra Virgin
- salt and pepper, to taste
- 1 oz vinegar, red wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
