Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Fried Oyster Salad With Bacon Vinagrette Dressing
Famous Authors (View All Authors)
Salads And Dressings - Fried Oyster Salad With Bacon Vinagrette Dressing Post by :Tin_Soldier Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3258

Click below to download : Salads And Dressings - Fried Oyster Salad With Bacon Vinagrette Dressing (Format : PDF)

Salads And Dressings - Fried Oyster Salad With Bacon Vinagrette Dressing

1/2 lb. mixed greens (use spring mix if available)
6-8 oysters per person
3 eggs hard boiled and chopped
1/2 cup bacon fried
2 red peppers roasted, peeled and julienne
Seasoned flour with salt and pepper (to fry oysters)

Bacon Vinagarette Dressing:
2 egg yolks
2 TBSP. Dark brown sugar
3/4 cup Balsamic vinegar, divided
2 cups Peanut oil
1/4 cup bacon, cooked and crumbled
salt and pepper to taste


Put yolks in a food processor or blender. Add the brown sugar. Slowly add 1/4 cup of balsamic vinegar. Drizzlethe peanut oil in as you would if you were making mayonnaise. As the mixture begins to stiffen, add the remainder of balsamic vinegar and bacon, salt and pepper to taste.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Seafood -  Goi Tom (grilled Shrimp Salad) Salads And Dressings - Seafood - Goi Tom (grilled Shrimp Salad)

Salads And Dressings - Seafood -  Goi Tom (grilled Shrimp Salad)
8 jumbo shrimp (to 10) 1 tsp shallots -- minced 2 cloves garlic -- minced or pressed 2 Tbsp vegetable oil 1/2 cup cucumber -- seeded & sliced 1/2 carrot -- thinly sliced 1 cup daikon radish 1/4 cup red onion -- thinly sliced 3 Tbsp fresh basil -- chopped 1 Tbsp fresh mint -- chopped 1 Tbsp fried shallot (from Asian grocery store) 2 Tbsp unsalted roasted peanuts Dressing: 1 tsp salt 2 tsp fish sauce 1 Tbsp sugar 2 tsp garlic -- minced or pressed 2 Tbsp olive oil 2 tsp. serrano chili peppers -- finely chopped Mix dressing
PREVIOUS BOOKS

Salads And Dressings - Seafood -  Ensalada A La Marlen Salads And Dressings - Seafood - Ensalada A La Marlen

Salads And Dressings - Seafood -  Ensalada A La Marlen
1 (7oz.) can red salmon, discard bones and skin 12 oz container soft cream cheese at room temperature 4 Tbl. real mayonnaise 1 large potato, boiled and diced 1 large apple, chopped 1 (8 oz.) can mixed vegetables 1 hard boiled egg, chopped (optional) Salt and pepper to taste Combine salmon, cream cheese and mayonnaise. Add all remaining ingredients and mix well. Put into desired mold and refrigerate at least 2 hours. Unmold onto a platter of mixed greens and decorate with red pimentos, olives, tomato wedges. Serve with crackers. Melba rounds are especially good. For individual servings, just
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT