A unique Fried Oyster Salad salad bursting with flavor and texture. We’ve paired fresh fried oysters with tart apples and almond brittle on a cool crisp bed of lettuce, then drizzled it with a homemade buttermilk dressing. Divine!
I love fresh fried oysters in the summertime. Salty, juicy and just barely cooked, so you get a crispy crunch on the outside, yet have an almost raw oyster on the inside.
That is a thing of beauty.
One thing I’ve noticed is that even the most rigid meat-n-taters eaters, will dive into a salad when it’s topped with something fried and something sweet.
We recently visited one of our favorite pop-up restaurants here in Asheville, “Punk Wok” located at MG Road Lounge on Monday and Tuesday nights. Local hero, Chef Elliott Moss, creates a unique experimental asian-inspired menu that changes each week.
On a recent visit, one of the dishes we ordered was a salad with almond brittle in it.
ALMOND BRITTLE, guys.
So you can imagine that every last crumb was scraped out of that salad bowl, and I haven’t stopped thinking about it since.
Today I’m borrowing Chef Moss’s brittle-in-salad concept and I’m pairing it with my Fried Oyster Salad to make the most marvelous summer meal.
The textural elements of the Fried Oyster Salad works unbelievably well with the sweet nutty crunch of the almond brittle and crisp tart apples. Plus you have a candied apple appeal mingled throughout the entire salad.
I’ve topped this Fried Oyster Salad with a simple buttermilk dressing, with a very slight note of curry.
This is a winner.
Remember, oysters are fabulous when fresh, but pretty terrible when not fresh. Have your local fishmonger shuck them for you, so you can buy them by the pound in a bucket. Then prepare your oysters the same day. Do not buy them in a can or jar that has been sitting around for weeks.
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