Recipe - Andouille Crusted Oysters With Mixed Baby Greens

8 ounce Andouille sausage; crumbled
2 tablespoon Minced shallots
1 teaspoon Minced garlic
1 cup Bread crumbs
1 tablespoon Emeril’s Essence; see * Note
24 lg Shucked oysters
1 cup Flour
2 Eggs; slightly beaten
=== HERBSAINT DRESSING ===
1 cup Prepared or homemade
mayonnaise
One fourth cup Buttermilk
One fourth cup Herbsaint
1 teaspoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
4 cup Assorted baby greens
(arugula; red and green oak,
red and
Green leaf; radicchio, lola
rosa)
8 Bread sticks ; (12” long)
4 ounce ParmigianoReggiano cheese
block; shaved

* Note: See the “Emeril’s Essence Information” recipe which is
included in this collection.

Preheat the fryer. For the oysters: In a saute pan, render the
andouille for 1 to 2 minutes. Add the shallots and garlic and
continue rendering for 1 minute. Remove from the stove and cool
slightly. In a food processor, add the andouille, bread crumbs, and
Emeril’s Essence, blend until fully incorporated. Dredge each oyster
in the flour. Dip the oyster into the beaten eggs, letting any excess
drip off. Dredge the oysters in the andouille crust, coating each
side completely. Place the oysters in the fryer and fry for 2 to 3
minutes or until goldenbrown and their edges start to curl. Remove
from the fryer and place on a paperlined plate. Season with Essence.
For the dressing: In a mixing bowl, combine all the ingredients
together and mix until smooth. Season with salt and pepper. In a
mixing bowl, toss the greens with the dressing. Reseason if needed.
Mound the greens in the center of the plate. Dot the rim with any
remaining dressing. Arrange the oysters around the greens. Garnish
with the shaved ParmigianoReggiano, bread sticks and black pepper.
This recipe yields 4