Crispy Oysters with Greens and Red Onion Vinaigrette

Ingredients 24 shucked Maryland select oysters (about 1 cup, or 8 ounces) 3/4 cup buttermilk 6 strips bacon About 6 tablespoons olive oil, divided 1/4 cup finely chopped red onion 1/4 cup red wine vinegar 1 tablespoon water Scant 1 teaspoon granulated sugar 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup white or yellow cornmeal 5 cups mixed greens or mesclum 1/4 cup chopped sweet red pepper

Preparation Stir oysters together with the buttermilk; set aside. Fry bacon until crisp in a 12-inch skillet, preferably nonstick. Pour off fat and reserve. Blot bacon on paper towels. Add 3 tablespoons olive oil and the onion to skillet. Cook, stirring, about 30 seconds until onion begins to soften. Remove from the heat. Stir in vinegar, water, sugar, salt and pepper just until sugar dissolves. Pour off and reserve vinaigrette. Wipe out skillet.

Cooking Drain buttermilk from oysters. In a large, shallow plate, toss oysters with cornmeal until coated. Add reserved bacon fat and enough additional olive oil to film the skillet. Heat until very hot but not smoking. Add oysters and fry on one side about 1" minutes. Turn over and cook just until nicely browned, about 1 to 2 minutes longer, depending on their size; be careful not to overcook. Add salt and pepper to taste. Immediately transfer oysters to paper towels.

Presentation Toss greens with generous half of vinaigrette. Arrange greens on plates. Arrange oysters in a circle on greens. Crumble bacon, and sprinkle over plates, along with diced red pepper. Spoon as much remaining vinaigrette as desired over plates. Serve immediately. Note: Recipe can be doubled, but the oysters should be fried in 2 batches.

For a copy of the 20th annual National Oyster Cook-Off Cookbook containing 41 delicious award winning recipes, send a check for $ 4.00 to:

"National Oyster Cook-Off"
P.O. Box 653
D.E.C.D.
Leonardtown, Maryland 20650

Editor's Note:
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