Culinary Insitute of New Orleans

Oyster Rockefeller Salad
Serves 4 (4 oz. Portions)

16 oz. Spinach (fresh, clean)
24 Oysters
8 oz. Herb Saint Vinaigrette
32 rings Red Onion (paper thin slices)
20 pcs. Asiago Cheese (slices)
1 cup Flour
1 cup Eggwash
1 cup Cornmeal/Cornflour (seasoned)

Chill four (4) large dinner plates. Toss clean fresh spinach with Herb saint Vinaigrette. Place 1 oz. in center of each plate. Bread and deep fry Bread and deep fry 6-8 oysters depending on size. Place fried oysters on spinach. Sprinkle sliced red onions and then shaved Asiago cheese (5 shavings) on each salad.

Herb Saint Vinaigrette
Serves 4 (2 oz. Portions)

1/4 bunch Green Onion
1/2 tsp. Creole Mustard
1/4 tsp. Honey
1/2 tbsp. Parsley (chopped)
1 clove Garlic
1 oz. Red Wine Vinegar
1 oz. Anchovies (pureed)
2 tbl. Herb Saint Liquor
1 Egg Yolks
1/2 cup Shallots
1 cup Oil
Salt & Pepper to taste

In blender, place egg yolk with all ingredients except the oil. After blending, slowly drizzle the oil to meet consistency desired. Salt and Pepper to taste.

Fried Oysters
Serves 4 (Portions: 6 Oysters)

2 cups Vegetable Oil
1 cup All Purpose Flour
3 Eggs
¼ cup Milk
½ cup Cornmeal
½ cup Cornflour
1 tsp. Salt
1 tsp. Black Pepper

Place all purpose flour in a separate bowl and season with salt & pepper. In a separate bowl, whip 3 eggs then whip in milk. In a third bowl, combine cornmeal & cornflour then season with salt and pepper. Heat a pan over medium-high heat then add oil (oil temp. should be 350°). Dredge oysters in all-purpose flour, eggwash then cornmeal/cornflour mix. Fry oysters for 1 minute on each side. Drain and serve.