Andouille Crusted Oysters with Mixed Baby Greens and Herbsaint Dressing

Ingredients

  • 8 ounces andouille sausage, crumbled into small pieces
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup bread crumbs
  • 1 tablespoon Essence
  • 24 large shucked oysters
  • 1 cup flour
  • 2 eggs, slightly beaten
  • Herbsaint Dressing
  • 1 cup prepared or homemade mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup Herbsaint
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 cups assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa)
  • 8 (12-inch) bread sticks
  • 4 ounces block of Parmigiano-Reggiano cheese
  • Black pepper

Description

Andouille Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing

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