Fried Oyster Chopped Salad Recipe

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Photographs courtesy of Seabird

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  • 1 cup Duke’s or Hellman’s Mayonnaise
  • ½ cup crème fraiche or sour cream
  • ½ cup good buttermilk (Ran-Lew or Cruze are our favorites)
  • 4 tablespoons finely minced chives or ramps
  • ½ teaspoon lightly toasted celery seed
  • ½ teaspoon lightly toasted cracked black pepper
  • 1 tablespoon chopped fresh tarragon
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon of sea salt
  • 1 teaspoon Worcestershire
  • 2 teaspoons of your favorite hot sauce
  • For frying the oysters
  • 16 shucked oysters
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups ap flour
  • ½ cup fine cornmeal
  • Salad
  • 6 ounces mixed leaf lettuces, spinach, arugula, and/or mizuna
  • 1 avocado
  • ½ cup shaved radishes
  • 12 Smashed Castelvetrano olives
  • 1 small pickling cucumber peeled cubed, smashed, and seasoned with sea salt
  • 1 cup blanched green beans cut into 1 inch pieces
  • 4 soft boiled eggs cut in half
  • ½ cup picked summer/spring herbs (mint, basil, tarragon, shiso, parsley, oregano)
  • Lemon to finish
  1. Prepare the oysters mixture: Mix the flour, cornmeal, and salt together in a large bowl. Mix the buttermilk and hot sauce together in another bowl.
  2. Drop the oysters into the buttermilk mixture. Remove, and drop into flour mixture. Coat evenly with flour, and remove while gently tossing to remove excess flour dredge.
  3. Cook the oysters: Carefully drop into the heated canola oil and fry for 1-3 minutes to get to golden brown. Remove from the oil and drop them onto a clean towel to remove excess oil.
  4. Make the salad dressing: combine all the dressing ingredients in a bowl.
  5. Prepare the salad: Lightly dress and season the greens with the dressing and sea salt. Toss in the olives, cucumber, radishes, avocado, and green beans. Top the salad with the 4 soft-boiled egg cut into quarters, and the 16 crispy fried oyster.
  6. Enjoy: Garnish with torn summer herbs and fresh lemon juice.
  • Recipe written by Dean Neff, the chef and owner of Seabird

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