Oyster + Spinach Salad
Local Ocean’s Special
OYSTER + SPINACH SALAD
TIME: 25 minutes
SERVING SIZE: 5 oysters per person
IN THE BOX
Yaquina Bay Oysters
Egg Wash
Panko Breading
Onion
Tomato
Spinach
Bacon
White Balsamic Vinaigrette
FROM YOUR PANTRY
1-2 tbsp oil for cooking
Salt + pepper for seasoning
STEPS
1. Heat an electric griddle or large frying pan over medium-high heat. Season the breading with salt and pepper.
2. Bread the oysters: prepare a two-step breading station – egg wash, then breading. Working in batches, dip the oysters into the egg wash, coating completely (if you are using a shallow container, you may need to turn it over to coat. With a deeper container, submerge completely). Drain excess liquid for a moment, then place in the panko breading. Coat thoroughly, gently pressing extra breadcrumbs in as necessary. Set aside breaded portions.
3. When your grill or pan is hot, add cooking oil (at the restaurant, we use a mix of olive & canola oils and combine it with clarified butter+). When oil is hot but not smoking, add breaded oysters to the pan. Cook for 2-3 minutes until golden + crispy, then flip, repeating on the other side. Remove from pan and place on paper towels to drain excess oil.
4. While your oysters are cooking, prepare the bacon vinaigrette – slice your bacon into ¼” to ½” strips. Heat in a frying pan over medium low temperature until the fat begins to render (the oils will start coming out of the bacon and into the pan). Turn heat to medium and add the onions. You will want to caramelize both the bacon and onions evenly, being careful not to scorch. If it starts to brown too fast, lower the temperature.
5. When the bacon is starting to become crispy, turn off the heat and add the tomatoes & white balsamic vinaigrette. Bring to a boil and let cook for 1 minute. Season with black pepper to taste.
6. Divide the spinach evenly between dinner bowls for each portion, removing any excess stems from the spinach. Top with the fried oysters. Pour an equal amount of the warm bacon dressing over the spinach in each bowl to wilt. Let rest for a minute, then (if necessary) drain off any excess dressing from each bowl (it can be saved for many uses!). Enjoy!
+ Local Ocean Tip: Clarified Butter
At the restaurant, we use a mix of olive & canola oils and combine it with clarified butter - this gives us a higher smoke point than straight butter, giving us the flavor while being able to cook at a higher heat and get more golden crispy color!
To make clarified butter, heat butter over medium heat until it turns to liquid. Strain off the milky foam from the top, then drain slowly, keeping the white solids separate from the golden liquid. Discard the solids. We use a 50/50 mix of clarified butter & oil.
ABOUT THIS RECIPE
Oysters love the cold days and dark nights of winter. It is when they are the firmest and the tastiest. They are well suited for this time of year, as they are natural immunity boosters, loaded with zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Just add Spinach and you have a powerhouse of a meal! Harvested daily just 7 miles from our restaurant, Yaquina Bay oysters are a fall and winter staple on the coast.
Updated October 27th, 2020