Oyster And Spinach Salad Recipe
Fried oysters, cherry tomatoes, baby spinach and maple horseradish vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Vinaigrette
In a small bowl, whisk together maple syrup, horseradish, apple cider vinegar, olive oil, salt, and black pepper until well combined. Set aside.
Prepare the Oysters
In a shallow dish, mix the flour and cornmeal. In another bowl, beat the eggs. Dip each oyster first in the egg, then coat with the flour-cornmeal mixture.
Fry the Oysters
Heat the vegetable oil in a large skillet over medium-high heat. Fry the oysters in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Assemble the Salad
In a large bowl, combine the baby spinach and cherry tomatoes. Drizzle with the prepared vinaigrette and toss to coat.
Serve
Top the salad with the fried oysters and serve immediately.