Oyster and Bacon Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 24 oysters
- 24 slices of bacon
- 1 bunch of watercress
- 1 red leaf lettuce
- 1 green leaf lettuce
- 2 fresh tomatoes, cut in cubes
- 1/3 cup (80 mL) pine nuts
- 3 Tbsp. (45 mL) balsamic vinegar
- butter and oil
Preparation
Open and drain the oysters, reserving the juice. Strain the juice.
Poach the shelled oysters in their juice.
Drain the oysters and roll them each in a strip of bacon.
Prepare a salad with the watercress, lettuce and tomatoes.
Heat a mixture of equal parts butter and oil in a pan. When the butter mixture is hot, arrange the oysters in the frying pan and cook for 2 to 3 minutes, turning halfway through cooking.
Deglaze the pan with vinegar.
Present the salad in the centre of the platter with the oysters around it. Decorate with pine seeds.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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