Fried Oyster Salad with Pernod Buttermilk Dressing
| Yield: | 4 servings |
| Categories: |
| 1 | Egg | |
| Juice of one lemon | ||
| 1 | tb | Creole Mustard or whole grain mustard |
| 2 | ts | Minced garlic |
| 1/4 | c | Chopped green onions |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| 1/4 | c | Buttermilk |
| 1 | tb | Pernod |
| 1 | ds | Worcestershire sauce |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Olive oil |
| 24 | lg | Shucked oysters |
| Emeril's Essence; see * Note | ||
| 1 | c | Flour |
| 1 | c | Cornmeal |
| 1/2 | c | Vegetable oil |
| 4 | c | Assorted greens |
| (arugula; frisee, radicchio, watercress | ||
| And spinach) |
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