Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette Recipe

Name: Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 3 Spanish onions, thinly sliced; 1 tablespoon sugar; 3 cloves garlic, finely diced; 2 Yukon gold potatoes, skin on, and cut into 1/2 inch dice; 6 cups clam broth; 20 oysters, shucked; 1/4 cup creme fraiche; Salt and freshly ground pepper; 2 tablespoons finely chopped fresh tarragon; Winter Green Salad and Green Apple Vinaigrette, recipe follows; 1 small head escarole, torn into bite-sized pieces; 2 Belgian endive, leaves separated; 2 celery stalks, cut on the diagonal into thin slices; 1 Granny Smith apple, halved cored and thinly sliced; Shaved Parmigiano Reggiano, for garnish; 2 tablespoons cider vinegar; 2 tablespoons white wine vinegar; 1/2 shallot, finely diced; 1/2 cup olive oil; Salt and freshly ground pepper

Servings: persons

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Spanish onions, thinly sliced
1 tablespoon sugar
3 cloves garlic, finely diced
2 Yukon gold potatoes, skin on, and cut into 1/2 inch dice
6 cups clam broth
20 oysters, shucked
1/4 cup creme fraiche
Salt and freshly ground pepper
2 tablespoons finely chopped fresh tarragon
Winter Green Salad and Green Apple Vinaigrette, recipe follows
1 small head escarole, torn into bite-sized pieces
2 Belgian endive, leaves separated
2 celery stalks, cut on the diagonal into thin slices
1 Granny Smith apple, halved cored and thinly sliced
Shaved Parmigiano Reggiano, for garnish
2 tablespoons cider vinegar
2 tablespoons white wine vinegar
1/2 shallot, finely diced
1/2 cup olive oil
Salt and freshly ground pepper

1
Heat olive oil and butter in a medium saucepan over medium heat.
2
Add the onions and sugar, and cook until the onions are golden brown and caramelized.
3
Add the garlic and cook for 2 minutes.
4
While the onions are cooking, place the potatoes in a medium saucepan filled with cold salted water.
5
Bring to a boil and cook until the potatoes are just cooked through.
6
Drain the potatoes and set aside.
7
Add the clam broth to the onions and bring to a simmer.
8
Add the oysters and the potatoes and simmer just until the oysters have cooked through, about 2 to 3 minutes.
9
Whisk in the creme fraiche and season with salt and pepper.
10
Remove from the heat and stir in the tarragon.
11
Serve with Winter Green Salad and Green Apple Vinaigrette.
12
Combine greens, celery, apples, and cheese in a large bowl.
13
Whisk together both vinegars and the shallot.
14
Slowly whisk in the oil, and season with salt and pepper.
15
Toss the salad ingredients with some of the vinaigrette.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon unsalted butter, 3 Spanish onions, thinly sliced, 1 tablespoon sugar, and more.

Yes, Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oyster and Caramelized Onion Pan Roast with Winter Green Salad and Green Apple Vinaigrette

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