Crispy Oyster Salad WithCreole Mustard Dressing
Suggested Wine: Lamarca Prosecco
3 eggs
1 Tbsp. Creole or spicymustard
4 Tbsp. olive oil
1 tsp. red wine vinegar
Salt and pepper
1 pint Louisiana oysters
2 cups Italian breadcrumbs
2 cups vegetable oil
2 heads Bibb lettuce
Romano cheese
Separate egg yolks and saveegg whites. To make dressing,mix egg yolks, mustard, oliveoil, vinegar; salt and pepper totaste. Dip oysters in beatenegg whites. Roll in breadcrumbs.Fry oysters in hotvegetable oil for 3-4 minutesor until breading is goldenbrown. Remove; drain onpaper towel. Place lettuceleaves on plates; sprinkle withcheese. Place 4 oysters oneach salad; top with dressing.Serves 6-8.
