AVEC ERIC | Episode 3: Farming the Sea | Recipe | Oyster and Sea Lettuce Salad with Anchovy Vinaigrette

RECIPE: Episode 3: Farming the Sea | Oyster and Sea Lettuce Salad with Anchovy Vinaigrette

Serves 4

20 oysters, shucked, reserving the liquor
3 tablespoons freshly squeezed lemon juice
3 tablespoons freshly squeezed lime juice
4 fillets oil packed anchovies, minced
½ cup extra virgin olive oil
1 jalapeno, seeded and minced
6 ounces fresh sea lettuce or about 2 ounces of dried, rehydrated
1 head baby bok choy, sliced thin
1 small red bell pepper, sliced thin
1 scallion, sliced thin
½ cup croutons
fine sea salt and freshly ground pepper

Stir together the oyster liquor, lemon juice, lime juice and the minced anchovy. Whisk in the olive oil and add the jalapeno; season to taste with salt and pepper.

In a mixing bowl, combine the sea lettuce, baby bok choy, red bell pepper and scallions; lightly dress with the anchovy vinaigrette, season to taste with salt and pepper and toss to coat.

Divide the salad equally between 4 plates and top with croutons and 5 oysters. Serve immediately.

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