Oyster and Sea Lettuce Salad with Anchovy Vinaigrette
About
Directions
Stir together the oyster liquor, lemon juice, lime juice and the minced anchovies. Whisk in the olive oil and add the jalapeno; season to taste with salt and pepper. Reserve.
In a mixing bowl, combine the sea lettuce, baby bok choy, red bell pepper and scallions; lightly dress with the anchovy vinaigrette, toss to coat. Re-season to taste.
Divide the salad equally between 4 plates and top with croutons and 5 oysters. Serve immediately.
Ingredients
20 oysters, shucked, reserving
the liquor
3 tablespoons freshly squeezed
lemon juice, strained
3 tablespoons freshly squeezed
lime juice, strained
3 fillets oil packed anchovies,
minced
6 tablespoons extra virgin olive
oil
1 jalapeno, seeded and minced
6 ounces fresh sea lettuce (or
salted sea lettuce rinsed and
soaked in ice water for at
least 1 hour, sold as wakame
at Japanese markets)
2 heads baby bok choy, sliced
thin
1 small red bell pepper, sliced
thin
1 scallion, sliced thin
½ cup croutons
- fine sea salt and freshly
ground pepper
