Twitter Pinterest Facebook Print

Spinach Salad with Fried Oysters and Bacon-Blue Cheese Vinaigrette

Here’s proof that a salad can be as impressive and delicious as an elaborate main dish.

Cooking/Prep Time: 30 minutes
Serves 4

Oysters, Salad

Search again


  • Dressing
  • 1 egg
  • 1/2 cup blue cheese, divided
  • 1/4 tsp. Dijon mustard
  • 3/4 cup grapeseed oil
  • 1 tsp. fresh lemon juice
  • 1/4 cup white wine vinegar
  • 1/4 cup buttermilk
  • 1 tsp. chives, chopped
  • 1 tsp. parsley, chopped
  • Black pepper, to taste
  • Fried Oysters
  • 3 egg whites
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 2 tsp. salt
  • 1 tsp. pepper
  • 20 Louisiana oysters, shucked
  • Salad
  • 1 lb. baby spinach
  • 1 head frisée
  • 8 pieces of bacon, cooked crispy and crumbled


1.) In the bowl of a food processor, beat the egg, 1/4 cup of the blue cheese and Dijon. 

2.) Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, herbs and pepper. Set aside.

3.) Whip the egg whites in a bowl until foamy. Mix the cornmeal, flour, salt, and pepper. Dip the oysters in the egg whites, then into the flour mixture.

4.) Deep fry in peanut or grapeseed oil at 375ºF for about 1 minute or until crispy.

5.) Toss the frisée and spinach with the vinaigrette. Top with the fried oysters, bacon, and remaining blue cheese.