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["Preheat the fryer.", "For the oysters: In a saute/fry pan, render the andouille for 1 to 2 min.", "Add in the shallots and garlic and continue rendering for 1 minute.", "Remove from the stove and cold slightly.", "In a food processor, add in the andouille, bread crumbs, and Emeril""s Essence, blend till fully incorporated.", "Dredge each oyster in the flour.", "Dip the oyster into the beaten Large eggs, letting any excess drip off.", "Dredge the oysters in the andouille crust, coating each side completely.", "Place the oysters in the fryer and fry for 2 to 3 min or possibly till golden brown-brown and their edges start to curl.", "Remove from the fryer and place on a paper-lined plate.", "Season with Essence.", "For the dressing: In a mixing bowl, combine all the ingredients together and mix till smooth.", "Season with salt and pepper.", "In a mixing bowl, toss the greens with the dressing.", "Reseason if needed.", "Mound the greens in the center of the plate.", "Dot the rim with any remaining dressing.", "Arrange the oysters around the greens.", "Garnish with the shaved Parmigiano-Reggiano, bread sticks and black pepper.", "This recipe yields 4 servings.", "Comments: The original recipe title as listed is ""Andouille Crusted Oysters With Mixed Baby Greens And Herbsaint Dressing""."]
