Fried Oyster Salad With Louisiana Caviar Dressing

1. 1

   Beat egg whites at high speed with an electric mixer until stiff peaks form. Combine flour and next 3 ingredients in a shallow dish. Dip oysters in egg whites, and dredge in flour mixture, shaking off excess.

2. 2

   Pour oil to a depth of 2 inches into a large deep skillet; heat over medium-high heat to 350u00b0. Fry oysters, in batches, 2 to 3 minutes or until done. Drain on a wire rack over paper towels. Sprinkle hot oysters with salt.

3. 3

   Toss together lettuce and Walnut Oil Vinaigrette in a large bowl. Spoon Louisiana Caviar Dressing onto serving plates. Top with lettuce mixture and fried oysters.

4. 4

   Reprinted with permission from My New Orleans, The Cookbook by John Besh (Andrews McMeel Publishing, 2009).

* Per serving · 4 servings · Values may vary.