Oyster and Sea Lettuce Salad with Anchovy Vinaigrette


This recipe was developed after I visited the oyster beds at Hog Island Oyster Company in Marshall, California. Bright green “sea lettuce,” a type of seaweed, was growing on top of the oyster cages. It was delicious so I took some back to shore and made a salad using the oyster meats and a Caesar style dressing.

Serves 4


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.



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

Justin Gilman

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