Spicy Fried Oysters On Jalapeño Caesar Salad

Recipe Ingredients

		Jalapeño Caesar Dressing
2		Egg yolks (large)
4		Smoked garlic cloves - minced
2		Shallots - minced
4		Anchovy fillets
2 tablespoons	30ml	Hot mustard
1 tablespoon	15ml	Worcestershire sauce
2 teaspoons	10ml	Hot pepper sauce
2 teaspoons	10ml	Balsamic vinegar
3/4 cup	177ml	Canola oil
3/4 cup	177ml	Olive oil
4		Chopped roasted red jalapeños
1 tablespoon	15ml	Chopped cilantro
2 tablespoons	30ml	Lime juice
		Salt - to taste
		Oysters
16		Medium-large fresh oysters
2 cups	125g / 4.4oz	Dried cornbread crumbs
1		Serrano chili - seeded, and
		Finely chopped
1		Garlic clove - finely chopped
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Peanut oil
		Salad
1		Romaine head - outer leaves removed (large)
		Cleaned, dried, and diced
1/4 cup	36g / 1.3oz	Cojita or Mexican Farmer's cheese - crumbled
1/4 cup	27g / 1oz	Pomegranate seeds
1/4 cup	27g / 1oz	Pumpkin seeds (pepitas) - toasted, and
		Finely ground

Recipe Instructions

To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapeños, cilantro, lime juice and salt to taste.

Shuck oysters and reserve juice (or have the fishmonger do this for you).

In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.

Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.

Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.

Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9541) - from the TV FOOD - NETWORK

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