recipe 
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
16 shucked oysters
2 cups buttermilk
1 tablespoon hot sauce
2 cups ap flour
½ cup fine cornmeal
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
Ingredients:
Dressing:
For frying the oysters
Salad
steps
- 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.
Date Published: 07.20.22
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- Recipe written by Dean Neff, the chef and owner of Seabird
