Oyster and Bacon Salad

Oyster and Bacon Salad
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 24


  • 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


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 and drizzle with the flavored vinaigar.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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