Recipe courtesy of Jack McGuckin

Fried Oyster Salad with Bacon Balsamic Aioli

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 salads
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Ingredients

Directions

Special equipment:
a deep-fry thermometer
  1. To make the balsamic vinaigrette, combine the thyme, rosemary, shallot, olive oil, soy sauce, garlic, granulated sugar and 1 cup of the balsamic vinegar and whisk thoroughly to emulsify.
  2. 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.
  3. To fry the oysters: Heat the vegetable oil to 375 degrees F in a deep skillet or medium saucepot.
  4. 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.
  5. 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.

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