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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
- 3/4 pound new potatoes
- 1 celery rib, sliced thin
- 1/2 red onion, sliced very thin
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 can, smoked oysters, drained
- 3 tablespoons chopped parsley
- 3 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.