* 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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 servings|
|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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