This showy French salad has much to offer--fresh greens, juicy pears, crisp fried oysters, and a honey-balsamic vinaigrette. It's also very good without the oysters.

Margaret Agnew
Recipe by Oxmoor House May 2002


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Whisk together first 6 ingredients; set aside.

  • Combine cornmeal, flour, and 3/4 teaspoon salt. Dredge oysters in cornmeal mixture. Pour oil to depth of 2" into a Dutch oven; heat to 375°. Fry oysters, a few at a time, 2 minutes or until golden, turning once. Drain on paper towels. Set aside, and keep warm.

  • Arrange greens, green onions, pear slices, and oysters on individual plates. Drizzle dressing over salads. Serve immediately.

  • Note: Fry the oysters ahead; then reheat them just before serving in a 450° oven for 3 to 5 minutes or until crisp.

  • *Herbes de Provence is a dried herb blend consisting of herbs common to Southern France. Find the blend in tiny earthenware crocks in specialty kitchen shops. For a simple substitution use 1/2 teaspoon each crushed lavendar and rosemary leaves.


Christmas with Southern Living 2002