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Oyster and Sea Lettuce Salad with Anchovy Vinaigrette

serves 4

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. 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

Oyster and Sea Lettuce Salad

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.