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Crispy Oyster Salad With Creole Mustard Dressing |
Ingredients:3 eggs 1 Tbsp. Creole or spicy mustard 4 Tbsp. olive oil 1 tsp. red wine vinegar Salt and pepper 1 pint Louisiana oysters 2 cups Italian breadcrumbs 2 cups vegetable oil 2 heads Bibb lettuce Romano cheese
Directions:Separate egg yolks and save egg whites. To make dressing, mix egg yolks, mustard, olive oil, vinegar; salt and pepper to taste. Dip oysters in beaten egg whites. Roll in breadcrumbs. Fry oysters in hot vegetable oil for 3-4 minutes or until breading is golden brown. Remove; drain on paper towel. Place lettuce leaves on plates; sprinkle with cheese. Place 4 oysters on each salad; top with dressing. Serves 6-8. |
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