Oester Salade - Oyster Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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An elegant seafood salad for a fine repast. Chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
1 pint oyster |
2 cups celery, chopped |
french dressing (french dressing (not catalina style) or your own o & v recipe) |
1 leaf lettuce or 1 leaf mesclun, well washed and thoroughly dried |
1 lemon, thinly sliced |
parsley sprig, for garnish |
Directions:
1. Wash and drain oysters.
2. Place in saucepan with a little water and simmer until edges begin to curl.
3. Cool, drain and cut into quarters.
4. Add celery and moisten with French dressing.
5. Place leaf lettuce on chilled salad plates; top with oyster mixture and garnish with lemon slices and parsley.
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