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Emeril's Spinach and Arugula Salad with Pan-fried Oysters and Creamy Fennel Dressing

  • 4servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, E
MineralsZinc, Natrium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 bulb fennel, about 1 pound, halved, cored and thinly sliced

  3. 1/4 pound bacon, sliced into 1/2 inch strips

  4. 1/3 cup small diced shallots

  5. 1 teaspoon minced garlic

  6. 2 teaspoons plus 1/2 teaspoon salt

  7. 1 teaspoon freshly ground white pepper

  8. 1/3 cup Pernod

  9. 1 1/2 cup heavy cream

  10. 1 small head frisee, cleaned, core removed and halved, (about 2 cups)

  11. 1 teaspoon Essence or Creole Seasoning

  12. 1 egg yolk, lightly whisked

  13. 12 medium-sized oysters, about 1/2 pound, with their liqueur

  14. 1 cup cornmeal

  15. 1 teaspoon freshly ground black pepper

  16. 1/4 teaspoon cayenne

  17. 1/2 cup vegetable oil

  18. 4 cups spinach, about 10 ounces, cleaned, large stems removed

  19. 4 cups arugula, about 10 ounces, and cleaned

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a 10-inch sauté pan over medium-high heat. Add the fennel, bacon, shallots, garlic, ½ teaspoon of salt and ½ teaspoon of the white pepper and sauté for 5 minutes . Add in 1 cup of the cream and the Pernod and reduce the sauce by half, about 5 minutes . Sprinkle in the frisee and remove the pan from the heat. This is the creamy dressing.

  2. Place the remaining cream, Essence and egg yolk in a bowl and whisk to combine. Add the oysters into the mixture and set aside.

  3. In a shallow dish, combine the cornmeal with 2 teaspoons salt, 1 teaspoon black pepper, and the cayenne. Dredge each oyster in the cornmeal and set aside. Heat the vegetable oil over medium-high heat in a 12-inch sauté pan. Add the oysters and cook until golden and centers are set, 1 ½ to 2 minutes per side. Drain on paper towels.

  4. In a large mixing bowl, add in the spinach, arugula, and creamy dressing, tossing to combine. Garnish with the fried oysters and serve family style.

  5. Editor's Note: Look for sustainable seafood and organic produce wherever possible.

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