Oyster and Sea Lettuce Salad

Oyster and Sea Lettuce Salad with Anchovy Vinaigrette

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.

Print Recipe


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,
6 tablespoons extra virgin olive
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
1 small red bell pepper, sliced
1 scallion, sliced thin
½ cup croutons
- fine sea salt and freshly
   ground pepper