Special equipment: a deep-fry
To make the balsamic vinaigrette, combine the thyme
, shallot, olive oil, soy sauce, garlic
, granulated sugar
and 1 cup of the balsamic vinegar
thoroughly to emulsify.
To make the bacon aioli: Puree 1 cup chopped bacon in a robot coupe
or food processor
then remove and set aside. Add the egg
yolks, brown sugar and remaining 5 tablespoons vinegar to the processor and puree for 30 seconds. Add the canola oil very slowly until it thickens into a mayonnaise
. Add back in the bacon. Add the 1/4 cup of water and continue mixing. Add salt and pepper to taste.
To fry the oysters: Heat the vegetable oil
to 375 degrees F in a deep skillet or medium saucepot.
In a bowl, combine the flour, cornstarch, baking powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss the oysters in the mixture and coat well. Fry for about 30 seconds until golden brown. Remove to paper towels and season with salt and pepper.
To serve, toss the spinach
with 2 ounces of the balsamic vinaigrette
, garnish with chopped egg, crispy bacon and sliced roasted pepper. Place in the center of 2 plates. Garnish each plate with 5 oysters
around the spinach, alternating with a dollop
of aioli between each.