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Spinach And Oyster Salad

Barbecue.Master's picture
Ingredients
  English spinach 1 Bunch (100 gm) (20 leaves)
  Oysters 18
For croutons
  White bread slice 4
  Butter 30 Gram
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Grated parmesan cheese 1 Tablespoon
  Paprika 1 Teaspoon
For dressing
  Oil 1⁄2 Cup (8 tbs)
  Egg 1
  Lemon juice 1⁄4 Cup (4 tbs)
  French mustard 1 Tablespoon
  Chopped parsley 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Tabasco 1 Dash
Directions

Tear spinach leaves into pieces, place in bowl with oysters, toss in enough Dressing just to coat leaves, top with croutons.
Croutons: Trim crusts from bread, cut bread into 1cm cubes.
Melt butter in pan, add oil and garlic, heat until garlic begins to brown.
Add bread cubes to pan, coat with butter mixture.
Place bread cubes on oven tray, bake in moderately hot oven 5 to 10 minutes or until brown.
Toss in combined parmesan cheese and paprika while still warm; cool.
Dressing: Blend or process all ingredients until smooth and thick.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Seafood

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