Egg Salad with Fried Oysters*
By Frank Stitt ó
Highlands Bar & Grill, Bottega, Bottega Café,
Ingredients for the egg
2 T extra virgin olive oil
1/4 lb. pancetta in one piece, unrolled and cut into lardons
(1/4" x 3/4" strips)
1 shallot, finely chopped
8 fresh organic eggs
Maldon sea salt and freshly ground black pepper
Scant 4 C mixed young lettuces, such as frisée,
arugula, young Bibb, romaine and Lolla Rossa
2-3 T sherry vinaigrette
Warm olive oil in a large sauté pan over medium
heat. Add pancetta and cook for 2ñ3 minutes. Add
shallot and cook for 1 minute.
beat eggs and season with sea salt and pepper. Pour eggs
into sautÈ pan and cook over medium-low heat, stirring
for 2-3 minutes.
lettuces in a large bowl and season with salt and pepper.
Add vinaigrette and toss.
Add warm eggs to salad greens and toss lightly.
for the sherry vinaigrette:
1/2 shallot, finely minced
2 T sherry vinegar
Kosher salt and freshly ground black pepper
6 T extra virgin olive oil
Combine shallot, sherry vinegar and a pinch of salt and
pepper in a small bowl and let macerate for 10 minutes.
in olive oil in a slow, steady stream. Taste and adjust
for the oysters:
16 fresh oysters
1 C cornmeal
1 C all-purpose flour
Large pinch freshly ground black pepper
Small pinch cayenne pepper
3 C peanut oil for frying
In a large, deep sautÈ pan, heat peanut oil to
In a mixing bowl, combine cornmeal, flour, salt, pepper
and cayenne pepper and mix thoroughly to combine. Roll
oysters, one at a time, in mixture and set aside.
place 8 oysters in 350∞ F oil and cook until golden,
about 1ñ2 minutes. Remove and allow to drain on
paper towel. Fry remaining oysters. Season oysters with
salt and pepper.
Place oysters on and around the egg salad.
Watch: recommends farmed oysters from all sources.