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Oyster Salad

Lucy's picture
Ingredients
  Oysters 1 Quart
  Oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Vinegar 2 Tablespoon
  Lemon juice 1 Tablespoon
  Celery 1 Pint
  Mayonnaise 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1.Start by cleaning the oysters
MAKING
2.Place the oysters in a stew-pan on the fire, adding no water.
3.When they are boiling, drain them in a colander; place them in an earthenware dish, and add the oil, salt, pepper, vinegar and lemon-juice.
4.When cold, set in the refrigerator for at least 2 hours.
5.Cut the white part of the celery into very thin slices, and place it in a bowl in the refrigerator.
6.When ready to serve, drain the celery, mix with the oysters and half of the mayonnaise.
7.Turn the whole into a salad-bowl, and pour over it the rest of the dressing.
8.Garnish with white celery leaves and serve at once.
SERVING
9.If preferred, lettuce leaves may be arranged on a large platter in groups of two or three to form cups and in each cup may be dropped four or five oysters with one spoonful of mayonnaise poured over them.
10.A tiny spray of parsley may be thrust into the sauce at the center of each cup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Oyster
Servings: 
4

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 443 Calories from Fat 279

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 137.9 mg46%

Sodium 718.2 mg29.9%

Total Carbohydrates 16 g5.4%

Dietary Fiber 1.9 g7.8%

Sugars 2.3 g

Protein 23 g46.4%

Vitamin A 23.6% Vitamin C 40.6%

Calcium 6.8% Iron 68.5%

*Based on a 2000 Calorie diet

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Oyster Salad Recipe