Author Notes: I'm weak for smoked oysters, otherwise I eat them raw. I also like them in Rockefeller-style presentations, but I never got into just tossing oysters on the grill in their shell and steaming them. Smoked oysters in a can? I can eat a million of them. I also do shucked oysters on my smoker, which yields a sweet, tight oyster that is less intensely smoky and oily than the canned variety.
This is a great, robust lunch salad, or it can be a major starter course with dinner. I find that the lemon juice in the dressing nicely balances the deep headiness of the smoked oysters here.
This serves two as a main salad or four as a starter. I stole this from Epicurious and made some modifications that I think really help the flavor.
See my version here: http://foolingaroundinthekitchen.blogspot.com/2011/07/salad-with-potatoes-and-smoked-oysters.html —saye
pound new potatoes
celery rib, sliced thin
red onion, sliced very thin
tablespoons olive oil
tablespoons fresh lemon juice
can, smoked oysters, drained
tablespoons chopped parsley
cups mixed greens or argulua
salt and pepper
- Boil the potatoes in salted water for 12-15 minutes or until just tender. Drain and allow to come to room temperature. When cool, slice into 1/3" slices.
- Mix the olive oil and the lemon juice and whisk with a pinch of salt and pepper until emulsified.
- Add the celery, onion, potatoes, and oysters to the dressing and toss very gently.
- Serve on a bed of tender greens and garnish with parsley.