Imagine a classic Niçoise Salad’s vibrant greens, olives, tomatoes, and green beans crowned with crispy, golden panko-fried oysters drizzled with a tangy lemon vinaigrette.
Niçoise Salad with Panko Fried Oysters
Makes 4 to 6 Servings
Ingredients
- 3 tablespoons plus 2 teaspoons kosher salt, divided
- 1 cup chopped green beans (about 1-inch pieces)
- 3 cups halved baby red potatoes
- 3 tablespoons olive oil
- 1 (5-ounce) package spring mix lettuces
- 3 hard-cooked eggs, peeled and halved
- 1 cup halved cherry tomatoes
- 1 cup halved kalamata olives
- 1 cup thinly sliced cucumbers
- ¼ cup thinly sliced radish
- ¼ cup thinly sliced red onion
- ¼ cup packed fresh parsley leaves
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning, plus more to taste
- 2 large eggs, beaten
- 1 tablespoon hot sauce
- 1½ cups panko (Japanese bread crumbs)
- 1 pound shucked medium fresh oysters, drained well
- ¼ cup fresh lemon juice
- ¼ cup prepared horseradish
- ¼ cup mayonnaise
- 2 teaspoons honey
- 1 tablespoon sliced fresh chives
- 1 tablespoon chopped fresh parsley
Instructions
- In a medium saucepan, pour water to a depth of 2 inches. Add 3 tablespoons salt, and bring to a boil over medium-high heat. Add green beans, and cook, stirring occasionally, until brightened in color and just tender, 3 to 5 minutes. Using a slotted spoon, remove green beans from water, and transfer to an ice water bath to stop the cooking process. Drain well.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine potatoes, olive oil, and 1 teaspoon salt. Arrange in a single layer on prepared pan.
- Bake until golden brown and tender, 20 to 25 minutes.
- In a large serving bowl, arrange lettuces in a single layer. Arrange potatoes, green beans, eggs, tomatoes, olives, cucumbers, radish, red onion, and parsley leaves on top.
- In a medium stockpot or Dutch oven, pour vegetable oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, whisk together flour and Cajun seasoning. In another medium bowl, whisk together eggs and hot sauce until smooth. In a third medium bowl, place bread crumbs. Place oysters in flour mixture, tossing to coat and shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in bread crumbs, gently pressing to adhere and shaking off excess.
- Carefully add coated oysters to hot oil. Fry, turning occasionally, until golden brown, about 2 minutes. Remove from oil using a slotted spoon, and let drain on paper towels. Season to taste with Cajun seasoning.
- In a small bowl, combine lemon juice, horseradish, mayonnaise, honey, chives, chopped parsley, and remaining 1 teaspoon salt. Drizzle over salad, gently tossing until combined. Top with fried oysters.
