Name: Fried Oyster Salad with Pernod Buttermilk Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Green Onions chopped; 1 tb Pernod; 4 c Assorted greens; 2 ts Garlic minced; 1/4 c Buttermilk; Black Pepper freshly ground; 1 ds Worcestershire Sauce; And spinach); (arugula; frisee, radicchio,; 1 tb Creole Mustard or whole; 1 c olive oil; 24 lg Shucked oysters; 1 Egg; 1/2 c Grated Parmigiano-Reggiano; 1/2 c Vegetable oil; 1 c Cornmeal; Juice of one lemon; 1 c Flour; Salt to taste

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INGREDIENTS

1/4 c Green Onions ; chopped
1 tb Pernod
4 c Assorted greens
2 ts Garlic ; minced
1/4 c Buttermilk
Black Pepper ; freshly ground
1 ds Worcestershire Sauce
And spinach)
(arugula; frisee, radicchio,
1 tb Creole Mustard or whole
1 c olive oil
24 lg Shucked oysters
1 Egg
1/2 c Grated Parmigiano-Reggiano
1/2 c Vegetable oil
1 c Cornmeal
Juice of one lemon
1 c Flour
Salt ; to taste

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, butter milk, 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 Emerils Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flours 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. Season the greens with salt and pepper. Mound the greens in the center of each plate. Arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse

NOTES

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Fried Oyster Salad with Pernod Buttermilk Dressing

1/4 c Green Onions chopped
1 tb Pernod 
4 c Assorted greens 
2 ts Garlic minced
1/4 c Buttermilk 
  Black Pepper freshly ground
1 ds Worcestershire Sauce 
  And spinach) 
  (arugula; frisee, radicchio, 
1 tb Creole Mustard or whole 
1 c olive oil 
24 lg Shucked oysters 
1  Egg 
1/2 c Grated Parmigiano-Reggiano 
1/2 c Vegetable oil 
1 c Cornmeal 
  Juice of one lemon 
1 c Flour 
  Salt to taste

* Note: See the "Emerils Essence Information" recipe which is included in  this collection.    In the bowl of a food processor, combine the egg, lemon juice, mustard,  garlic, green onions, 1/4 cup of the cheese, butter milk, 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 Emerils Essence.  In a mixing bowl, combine the flour and cornmeal together. Season the  flours 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. Season the greens with salt and  pepper. Mound the greens in the center of each plate. Arrange the oysters  around the greens. Sprinkle the top of each salad with the remaining  cheese. This recipe yields 4 to 6 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B06 broadcast 04-22-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-24-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 4 servings

Calories: 536
Calories from Fat: 335 (62%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 23g
	Polyunsanturated Fat 7.1g
Cholesterol 64.5mg		20 %
Sodium 227.9mg		8 %
Potassium 136.2mg		4 %
Total Carbohydrate 39.4g		12 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 37.8g
Protein 11.6g		17 %
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Calories per serving: 536

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