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
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.
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.
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.
Make the salad dressing: combine all the dressing ingredients in a bowl.
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.
Enjoy: Garnish with torn summer herbs and fresh lemon juice.