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
Emerils
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